This creamy recipe for mashed potatoes is terribly nice. Those fried potatoes will swoon the folks at your holiday table!
This Recipe has only 4 easy components (one of which is salt), but many secrets make this recipe perform so well.
Secrets for Making the Best Mashed Potatoes Recipe:
It is necessary to cook russet potatoes whole (do not chop). I learned this amazing tip from my mom: russets are starchy potatoes that can fall apart or get filled with water when cooked, so it takes a couple of minutes to cook them, but it’s worth it!
Butter: Lots of butter here and don’t skimp. I attempted less and the recipe still works, but the quantity required is amazing.
Butter, not melted, must be softened. The butter’s flavor is distinct when softened and it includes beautifully leaving them silky, silky in the potatoes.
Warm milk is easier to incorporate into the potatoes, keeping the potatoes warm.
Salting the potatoes at the end of cooking process keeps them from falling apart.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Serving:8 Servings as a side dish
- Author: Recipemina
- lbs (12 medium) russet potatoes, peeled
- 1 1/4 cups hot milk we used 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)
Peel potatoes (if very big, cut potatoes in half). If you want the smoothest possible potatoes, remove the tiny knots with a tiny spoon or a potato peeler tip from the potatoes. In a big pot (5 Qt+) place the potatoes and cover with cold water. Bring to boil and cook partly covered till the knife is easy to pierce (boil 20-25 min depending on the size of your potatoes;
Drain well and move to your stand mixer’s bowl. Take whisk attachment lightly by hand and mash beans to break them. Fit the mixer with the whisk attachment and begin at a low velocity of 30 sec, then accelerate to medium and drizzle gently in the Warm milk.
Add 1 Tbsp of softened butter at a moment with mixer on, waiting between each addition for a few seconds. The potatoes are going to be fluffy and whipped. Add 1 1/2 tsp of salt or add to taste.
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