Creamy Mashed Potatoes Recipe

By Ellie

4 Person

40 Minutes

401 Calories

This creamy mashed potatoes recipe is shockingly good! It is absolutely Thanksgiving and Christmas worthy. The folks at your holiday table will swoon over these whipped potatoes!

Ingredients

1 tbsp. fresh parsley or chives finely chopped for garnish (optional)
1 1/2 tsp. salt or to taste (we used sea salt)
16 tbsp. unsalted butter (2 sticks) at room temperature (not melted)
1 1/4 cups hot milk we used whole milk
4 lbs (12 medium) russet potatoes, peeled

Method

01

Peel potatoes (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 Qt+) and cover potatoes with cold water. 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).
02

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 sec then increase to medium and slowly drizzle in the HOT milk.
03

With mixer on, add softened butter 1 Tbsp 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.

Related Tags

Mashed Potatoes Recipes

Thanksgiving Side Dishes Recipes

Christmas Side Dishes

Creamy Mashed Potatoes Recipe

4.8

( By Ellie )

This creamy mashed potatoes recipe is shockingly good! It is absolutely Thanksgiving and Christmas worthy. The folks at your holiday table will swoon over these whipped potatoes!

01 Information

Grade easy
Serving 4 servings
Calorie 401 Kcal
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

1 tbsp. fresh parsley or chives finely chopped for garnish (optional)

1 1/2 tsp. salt or to taste (we used sea salt)

16 tbsp. unsalted butter (2 sticks) at room temperature (not melted)

1 1/4 cups hot milk we used whole milk

4 lbs (12 medium) russet potatoes, peeled

03 Method

Step 1

Peel potatoes (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 Qt+) and cover potatoes with cold water. 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).

Step 2

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 sec then increase to medium and slowly drizzle in the HOT milk.

Step 3

With mixer on, add softened butter 1 Tbsp 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.

04 Author