Creamy Mashed Potatoes
Creamy Mashed Potatoes are on every Thanksgiving table. Drizzled with gravy, they are one of the most traditional side dishes. This recipe is easy and adaptable (make them as creamy as you like by adjusting the amount of milk you add). They are also a little healthier (just a little) than some other recipes since there is no cream in the “creamy”.
Whip up a batch of these and your meal will be complete!
Peel and then boil the potatoes. Once they are tender, drain them and transfer them to the bowl of a stand mixer.
Use the whisk attachment to break up the potatoes (don’t attach it to the mixer; just hold it and break the potatoes apart). Then, attach the whisk and start to whip on low speed. Slowly drizzle in the hot milk until you reach the desired texture.
I like mine chunkier, so I didn’t use all of the milk.
With the mixer running, add chunks of softened butter one tablespoon at a time. Add the salt.
Top with chopped parsley or chives and serve.
You can make these ahead of time and keep them warm in an oven (on low heat) or in a slow cooker.
For more variety of mashed potatoes, try Creamy Buttermilk Mashed Potatoes or Cheesy Mashed Potatoes.
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Creamy Mashed Potatoes
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 4 pounds (12 medium) russet potatoes, peeled
- 1 & 1/4 cups hot whole milk
- 16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
- 1 & 1/2 tsp salt, or to taste (we used sea salt)
- 1 tbsp fresh parsley or chives, finely chopped for garnish (optional)
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 potatoes peeler. Place potatoes in a large pot (5 quart or bigger) and cover potatoes with cold water and 1 tbsp salt. 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).
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 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 mixer on, add softened butter 1 tablespoon 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.
Chef’s Note:
To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.
Recipe by Natasha’s Kitchen
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