Description
Creamy mashed potatoes made with russet potatoes, whole milk, and butter, whipped until light and fluffy.
Ingredients
4 lbs russet potatoes (about 12 medium), peeled
1 to 1¼ cups hot whole milk
16 tablespoons unsalted butter (2 sticks), softened
1½ teaspoons salt, or to taste
1 tablespoon fresh parsley or chives, finely chopped (optional garnish)
Instructions
1. Peel the potatoes and rinse them in cold water. Cut large ones in half. Place in a large pot, cover with cold water, and bring to a boil. Cook partially covered for 20–25 minutes until fork-tender.
2. Drain well and transfer to a mixing bowl while hot. Lightly mash, then mix on low speed, gradually adding hot milk until desired consistency.
3. Add softened butter one tablespoon at a time while mixing. Season with salt, garnish with herbs if desired, and serve warm.
Notes
Use hot milk to maintain smooth texture.
Add butter gradually for a fluffy finish.
Do not overmix to prevent gumminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seasonal and Holiday Salads
- Method: Boiled and whipped
- Cuisine: American