Best Mashed Potatoes Recipe (So Creamy!)
User Reviews
5
Best Mashed Potatoes Recipe (So Creamy!)
Description
Best Mashed Potatoes start by simmering peeled russet potatoes in cold water until tender but not overcooked, preserving structure and preventing sogginess. After draining, potatoes are lightly mashed by hand, then whipped with a mixer while gradually adding hot milk and softened unsalted butter. This approach creates a light, creamy consistency without overworking the starch leaching to gluey texture. Salt seasoning balances the flavors, and fresh parsley garnish adds visual appeal and subtle brightness.
The final mashed potatoes have a smooth, fluffy mouthfeel and mild buttery richness suitable as a comforting side dish. Their texture adapts well to pairing with gravies, meats, or vegetables.
To keep the potatoes warm before serving, they can be covered and placed in a warm oven or slow cooker on low. Leftovers store covered in the refrigerator for up to five days or freeze for about a month. Reheat gently with added milk and butter to restore creaminess without excess stirring.
Ingredients
- 4 lbs russet potato 12 medium) peeled
- 1 1/4 cups milk use 1 to 1/4 cups) we used whole milk, hot
- 16 Tbsp butter at room temperature (not melted, unsalted, 2 sticks
- 1 1/2 tsp salt or to taste (we used sea salt)
- 1 Tbsp parsley finely chopped for garnish (optional, or chives, fresh
Instructions
- Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potato peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min). Do not overcook.
- Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed for 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
- With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally, add 1 1/2 tsp salt, or add to taste.
Notes
- Keep mashed potatoes warm by covering and placing in a low or warm slow cooker or warm oven.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to a month.
- Reheat gently with added milk and butter to maintain creamy texture without overmixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10as a side dish
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbs | 34g | |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 374mg | 16% |
| Potassium | 806mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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