Description
These Best Mashed Potatoes are creamy, fluffy, and rich with butter and whole milk, making them the perfect side dish for any meal—from casual weeknights to holiday feasts. Made with simple ingredients and a quick preparation method, these mashed potatoes deliver a velvety texture that melts in your mouth.
Ingredients
Scale
Potatoes
- 4 lbs russet potatoes (about 12 medium), peeled
Wet Ingredients
- 1 to 1 1/4 cups hot whole milk
Dairy & Seasonings
- 16 Tbsp (2 sticks) unsalted butter, at room temperature
- 1 1/2 tsp sea salt (or to taste)
Garnish (optional)
- 1 Tbsp fresh parsley or chives, finely chopped
Instructions
- Prepare Potatoes: Peel the russet potatoes and rinse them under cold water. If potatoes are very large, cut them in half. For an ultra-smooth texture, remove any small knots using a spoon or potato peeler tip. Place the potatoes in a large pot (5-quart or bigger) and cover them fully with cold water.
- Cook Potatoes: Bring the pot of potatoes and water to a boil, then partially cover the pot and cook the potatoes for about 20 to 25 minutes, or until they are easily pierced with a knife. Avoid overcooking which can make the potatoes waterlogged.
- Drain and Mash: Thoroughly drain the cooked potatoes and transfer them to the bowl of a stand mixer fitted with the whisk attachment. Lightly hand-mash the potatoes first to break them up.
- Whip with Milk: Start the mixer on low speed for 30 seconds, then increase to medium. Gradually drizzle in 1 to 1 1/4 cups of the hot milk, adjusting to achieve your desired creamy texture.
- Incorporate Butter and Salt: While the mixer is running, add the softened butter one tablespoon at a time, waiting a few seconds between additions. This process whips the potatoes to a fluffy consistency. Finally, add 1 1/2 teaspoons of sea salt, or to taste, and mix until combined.
- Optional Garnish: Sprinkle the finely chopped fresh parsley or chives on top before serving for a burst of color and fresh flavor.
Notes
- This recipe highlights simplicity with just 4 core ingredients, yet yields rich, velvety mashed potatoes perfect for any occasion.
- Removing the little knots from potatoes before boiling ensures the smoothest and most uniform texture.
- Use hot milk to keep potatoes warm and to help incorporate butter smoothly for creamy mashed potatoes.
- Adjust milk quantity slightly to achieve your preferred consistency—less for thicker, more for creamier potatoes.
- These mashed potatoes freeze well; reheat gently with a splash of milk for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 3 g
- Sodium: 374 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 51 mg
