Ultra Creamy Mashed Potatoes
Velvety smooth whipped mashed potatoes made with russet potatoes, hot milk, and softened butter, finished with optional melted butter and herbs.
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Natashas Kitchen- •4 pounds Russet potatoesabout 12 potatoes, peeled
- •Waterenough cold water to cover potatoes
- •1 to 1.25 cups Milkhot
- •1 cup Unsalted buttersoftened; added 1 Tbsp at a time (16 Tbsp)
- •1 1/2 tsp Sea saltor to taste
- •Butter(optional)melted, for drizzling on top
- •Fresh parsley(optional)chopped, for garnish
- •Fresh dill(optional)optional alternative garnish
- 1
Peel 4 lb (about 12) russet potatoes. For extra-smooth potatoes, remove any knots/eyes with a small spoon or paring knife.
10 min
- 2
Rinse peeled potatoes to remove excess starch and prevent discoloring.
1 min
- 3
Transfer potatoes to a large pot and add enough cold water to cover them. Bring to a rolling boil over high heat, then reduce to a light boil.
10 min
- 4
Partially cover and cook until easily pierced with a knife, about 20–25 minutes depending on potato size.
23 min
- 5
Drain potatoes very well, then transfer to the bowl of a stand mixer. Using the whisk attachment, mash coarsely by hand to break them up.
2 min
- 6
With the whisk attachment, beat on low speed for 30 seconds, then increase to medium speed and slowly drizzle in 1 to 1 1/4 cups hot milk until creamy but not loose.
2 min
- 7
With mixer running, add 1 cup (16 Tbsp) softened unsalted butter 1 Tbsp at a time, waiting a few seconds between additions, until fully incorporated and fluffy.
4 min
- 8
Add 1 1/2 tsp sea salt (or to taste) and mix briefly to combine.
1 min
- 9
Serve. Optionally drizzle a little melted butter over the top and garnish with fresh parsley (or dill).
1 min
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