Creamiest Mashed Potatoes
Smooth, fluffy, and buttery mashed potatoes made with russets, hot milk, and fresh herbs—an elegant yet comforting side dish perfect for any meal.
12 Servings
Ingredients
- 4 pounds russet potatoes peeled
- 1 ¼ cups hot milk begin with 1 cup, add more only if necessary
- 2 sticks unsalted butter softened (do not melt)
- 1 ½ teaspoons salt to taste
- 1 tablespoon chopped chives or parsley for garnish
Instructions
Prepare the Potatoes
- Peel the russet potatoes, removing any eyes. Rinse under cold water. If the potatoes are particularly large, cut them in half to ensure even cooking.
Boil the Potatoes
- Place the potatoes in a large pot and cover with cold water. Bring to a boil while keeping the lid partially covered. Cook until the potatoes are easily pierced with a fork.
Drain and Mash
- Drain the potatoes thoroughly and transfer them to a large mixing bowl. Using a stand mixer fitted with a whisk attachment (or a hand mixer), begin at low speed to break up the potatoes. Slowly add the hot milk until the desired consistency is achieved.
Incorporate the Butter
- Add the softened butter one tablespoon at a time, mixing thoroughly between each addition. Continue until all butter is incorporated and the potatoes are light and fluffy.
Season and Garnish
- Season with salt to taste. Transfer to a serving bowl and garnish with chopped chives or parsley before serving.
Notes
This recipe is naturally gluten-free when prepared as directed. Ensure that the butter and milk used are certified gluten-free to avoid cross-contamination.