Best Mashed Potatoes Recipe (So Creamy!)

• servings: 10 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

4 lbs russet potatoes (12 medium peeled)

1 1/4 cups hot milk (use 1 to 1/4 cups we used whole milk)

16 Tbsp unsalted butter (2 sticks) (at room temperature, not melted)

1 1/2 tsp salt (or to taste, we used sea salt)

1 Tbsp fresh parsley or chives (finely chopped for garnish, optional)

Directions

Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potato peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min). Do not overcook.

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed for 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.

With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally, add 1 1/2 tsp salt, or add to taste.

Nutrition

• Calories: 319 kcal
• Total Fat: 19 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 51 mg
• Sodium: 374 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 5 g