Best Mashed Potatoes

Ingredients

• 4 lb Russet potatoes (Peeled; rinse in cold water. Cut in half only if very large. Remove small knots for the smoothest potatoes.)
• Cold water (Enough to cover the potatoes in the pot.)
• 1.25 cup Whole milk (Use 1 to 1 1/4 cups, heated until hot; add gradually to reach the desired texture.)
• 16 tbsp Unsalted butter (At room temperature and softened, not melted; add 1 tablespoon at a time.)
• 1.5 tsp Salt (Or to taste; sea salt was used in the source.)
• 1 tbsp Fresh parsley or chives (Finely chopped, for optional garnish.)

Steps

1. 1

   Peel the potatoes and rinse them in cold water. If any potatoes are very large, cut them in half. For the smoothest texture, remove the small knots with a small spoon or the tip of a potato peeler.

2. 2

   Place the potatoes in a large pot of at least 5 quarts and cover them with cold water.

3. 3

   Bring the water to a boil, then cook the potatoes partially covered until they are easily pierced with a knife, about 20–25 minutes depending on their size. Do not overcook them; the source notes that 22 minutes was sufficient for its potatoes.

4. 4

   Drain the potatoes well and transfer them while hot to the bowl of a stand mixer, or to a large heat-safe mixing bowl if using an electric hand mixer or potato masher.

5. 5

   Use the whisk attachment or a potato masher to break up the potatoes lightly by hand.

6. 6

   Fit the stand mixer with the whisk attachment. Mix on low speed for 30 seconds, then increase to medium speed.

7. 7

   Slowly drizzle in 1 to 1 1/4 cups of hot milk while mixing, adding enough to reach the desired texture.

8. 8

   With the mixer running, add the softened butter 1 tablespoon at a time, waiting a few seconds between additions. Continue until the potatoes are whipped and fluffy, taking care not to overmix and make them gummy.

9. 9

   Add 1 1/2 teaspoons of salt, or adjust the amount to taste.

10. 10

    If desired, garnish the mashed potatoes with the finely chopped parsley or chives before serving.

Notes

For an alternative to a stand mixer, use an electric hand mixer, potato ricer, or hand masher; a potato ricer gives the smoothest result after a mixer. The source recommends keeping the potatoes warm in a covered slow cooker on the warm setting for up to 3 hours, stirring every 30 minutes. Russet potatoes, hot milk, and softened—not melted—butter are emphasized for the best texture.

Nutrition per serving

• side dish
• vegetarian
• holiday
• Thanksgiving
• mashed potatoes
• whipped
• make-ahead