Get ready to elevate your holiday feast with a mashed potatoes recipe that’s bound to be the talk of the table! Perfect for Thanksgiving, Christmas, or any special occasion, these creamy, whipped potatoes are irresistibly delicious and surprisingly simple to make.
Inspiration Behind the Recipe:
Our journey to the perfect mashed potatoes began with a delightful dinner at Anna’s, a friend from our church. Her heavenly whipped potatoes left us craving more, and thankfully, Anna was generous enough to share her secrets. So, a special shoutout to Anna for inspiring this recipe!
Pro Tips for Perfect Mashed Potatoes:
- Whole Cooking: Cook Russet potatoes whole to avoid waterlogging and ensure even cooking.
- Butter is Better: Generously use softened butter for a richer taste and silkier texture.
- Hot Milk Magic: Warm milk blends smoothly, keeping your potatoes hot and fluffy.
- Mixer Magic: A mixer, be it hand-held or stand, is your best friend for achieving that dreamy smoothness.
- Salt at the End: This little trick prevents the potatoes from breaking down during cooking.
Ingredients:
- 4 lbs (about 12 medium) Russet potatoes, peeled
- 1 1/4 cups hot milk (whole milk preferred)
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 tsp sea salt, or to taste
- 1 Tbsp fresh parsley or chives, finely chopped (for garnish)
Step-by-Step Guide to Creamy Goodness:
1. Preparing the Potatoes:
Begin by peeling the potatoes, halving them if they are particularly large. For an ultra-smooth texture, take a moment to remove any eyes or blemishes using the tip of a potato peeler or a small spoon. Place the potatoes in a large pot (at least 5 quarts) and cover them with cold water. Bring to a boil and cook uncovered until they are tender and easily pierced with a knife, about 20-25 minutes.
2. Mixing and Adding Milk:
Once drained, transfer the potatoes to the bowl of your stand mixer. Use the whisk attachment to gently mash the potatoes by hand, breaking up the larger pieces. Start the mixer at a low speed for 30 seconds, then gradually increase to medium speed, slowly drizzling in 1 to 1 1/4 cups of HOT milk.
3. Adding Butter and Seasoning:
With the mixer running, add softened butter one tablespoon at a time, pausing a few seconds between each addition. The potatoes should become whipped and fluffy. Finally, add 1 1/2 teaspoons of salt, or to taste.
Keeping Mashed Potatoes Warm: To keep the mashed potatoes warm until serving, cover them and place them in a warm oven, or transfer to a slow cooker set to the warm setting.
