Who doesn't love mashed potatoes? This traditional Thanksgiving / Christmas side dish has only 4 simple ingredients and will have your guests come back for seconds.
Secrets to make the Best Mashed Potatoes:
Choose Russet potatoes and cooked them whole (do not chop).
Never skimp on the butter! Butter must be softened, not melted. The flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky, silky.
HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.
Using a mixer whips up the potatoes without the effort of mashing by hand and produces the smoothest results.
Salting the potatoes at the end keeps them from falling apart while cooking.
4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk (we used whole milk)
2 sticks (1 cup) unsalted butter at room temperature (not melted)
1 1/2 tsp sea salt, or to taste
1 Tbsp fresh parsley or chives, finely chopped for garnish
Peel potatoes (cut potatoes in half if they're very large). Place potatoes in a large pot and add enough cold water to cover potatoes. Bring to a boil and cook partially covered, until easily pierced with a knife (this may take somewhere between 20-25 minutes depending on the size of your potatoes)
Drain well and transfer to a bowl for mixing. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start mixer on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups HOT milk.
Add softened butter per 1 Tbsp at a time to the mixer, waiting a few seconds between each addition. Potatoes should be whipped and fluffy.
Finally add 1 1/2 tsp salt, or to taste
To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven
Prep Time: 15 minutes/ Cook Time: 25 minutes (Total Time: 40 minutes)
Recipe & Image: Natasha Kravchuk from Natascha's Kitchen