Description
This Best Mashed Potatoes Recipe yields ultra creamy, fluffy mashed potatoes made from peeled russet potatoes, hot milk, and unsalted butter seasoned with salt. Ideal as a comforting side dish, these mashed potatoes are smooth, rich, and perfect for any meal.
Ingredients
Scale
Potatoes
- 4 lbs russet potatoes (about 12 medium), peeled
Dairy
- 1 1/4 cups hot whole milk
- 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
Seasoning
- 1 1/2 tsp salt, or to taste (sea salt recommended)
- 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
Instructions
- Prepare Potatoes: Peel the russet potatoes and rinse them in cold water. If any potatoes are very large, cut them in half for even cooking. For the smoothest texture, remove any small knots using a small spoon or the tip of a potato peeler.
- Boil Potatoes: Place the potatoes in a large 5-quart or larger pot and cover them with cold water. Bring to a boil, then cook partially covered until the potatoes are easily pierced with a knife, about 25 minutes depending on size (22 minutes is average). Avoid overcooking.
- Drain and Mash: Drain the potatoes thoroughly and transfer them to the bowl of a stand mixer fitted with the whisk attachment. Lightly mash the potatoes by hand to break them up before mixing.
- Mix with Milk: Start the mixer on low speed for about 30 seconds, then increase to medium speed. Slowly drizzle in 1 to 1 1/4 cups of the hot milk until you reach your desired creamy texture.
- Add Butter and Season: With the mixer running, add the room temperature butter 1 tablespoon at a time, pausing a few seconds between each addition. Continue whipping until the potatoes are fluffy. Finally, add 1 1/2 teaspoons of salt, adjusting to taste.
- Garnish and Serve: Optionally sprinkle fresh chopped parsley or chives on top for a fresh finish. Serve immediately or keep warm using the suggested methods.
Notes
- To keep mashed potatoes warm, cover them and place in a warm oven or transfer to a slow cooker on low or warm setting until serving time.
- Store leftover mashed potatoes in a heat-proof airtight container in the refrigerator for up to 5 days or freeze for up to a month. Thaw in the fridge before reheating.
- Reheat leftovers gently on the stove, oven, or microwave with a little milk and butter added to maintain creaminess.
- Avoid overmixing mashed potatoes during reheating to keep them from becoming gummy.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
