Creamy Mashed Potatoes
User Reviews
5
Creamy Mashed Potatoes
Description
This recipe for Creamy Mashed Potatoes starts with peeled russet potatoes cut into manageable pieces and boiled in cold water until fork-tender. After draining, the potatoes are slightly mashed by hand before mixing with whisk attachment on a stand mixer. Hot milk, optionally infused with rosemary or thyme, is gradually incorporated to soften and smooth the potatoes.
Butter is added in small cubes while mixing to create a rich, velvety texture. Seasoning with salt and black pepper completes the dish. Garnishing with chopped parsley or chives can add a fresh note and color contrast.
The mashed potatoes have a creamy and fluffy consistency achieved by whisking rather than heavy mashing, preserving some texture. They serve well alongside a variety of mains and can be prepared ahead and reheated, maintaining their flavor and texture effectively.
Notes suggest preparing the mashed potatoes the day before and reheating in the microwave without loss of quality, and indicate the recipe is adapted from Natasha's Kitchen for reference.
Ingredients
- 12 medium potato 4 lbs or nearly 2 kg, russet, peeled
- 1 1/4 cup milk optional, add 2 sprigs of fresh rosemary or thyme to the hot milk to infuse the flavor, remove before adding to potatoes, hot
- 2 ticks butter 225 g, room temperature, cut into cubes
- 1 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper fresh ground
- parsley chopped, to garnish or chives
Instructions
- Cut peeled potatoes into halves or quarters if very large. Place in a pot and cover with cold water. Bring to a boil and boil partially covered for 20-25 min or until potatoes are tender when you poke them with a fork.
- Drain well, and transfer to bowl of your stand mixer. Mash the potatoes a little by hand to break them up, then attach whisk to the stand mixer and whisk on low speed for 30 seconds, then increase speed to medium and slowly drizzle in the hot milk.
- Once milk is combined, add the butter, one cube at a time while mixer is still running. Wait a few seconds between each addition. Once all butter is added, add in the salt and pepper.
Notes
- This recipe can be prepared a day in advance and reheated gently in the microwave without compromising texture.
- Infusing the hot milk with fresh rosemary or thyme before adding intensifies flavor; be sure to remove the herbs before mixing.
- The butter is added gradually while mixing to ensure even incorporation and creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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