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Best Mashed Potatoes

This recipe for mashed potatoes results in a creamy, rich side dish that's easy to make and perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lbs russet potatoes (or Yukon Golds for a buttery flavor)
  • 1.25 cups hot whole milk for the creamiest texture
  • 16 tbsp unsalted butter softened, not melted
  • 1.5 tsp salt adjust to taste
  • to taste fresh parsley or chives optional garnish for a pop of color

Method
 

Preparation
  1. Peel and rinse the russet potatoes.
  2. If they’re large, cut them in half for even cooking.
  3. Place them in a large pot and cover with cold water.
  4. Bring to a boil and cook until fork-tender (about 20-25 minutes).
  5. Drain well to prevent watery mashed potatoes.
Mixing
  1. Transfer hot potatoes to a mixing bowl or stand mixer.
  2. Lightly mash by hand before whipping.
  3. Using a whisk attachment, whip on low speed while slowly drizzling in hot milk.
  4. Increase speed to medium and gradually add softened butter, 1 tablespoon at a time.
  5. Finally, mix in salt to taste.
Serving
  1. Spoon the creamy mashed potatoes into a serving dish.
  2. Garnish with fresh parsley or chives.
  3. Serve warm with gravy or melted butter on top.

Notes

To store, cool the potatoes to room temperature before placing them in an airtight container in the fridge for 3-4 days. For freezing, use a freezer-safe container for up to 2 months. Reheat slowly with added milk or butter for creaminess.