Creamy Mashed Potatoes
Creamy Buttery Mashed Potatoes
Servings 4
Calories 317kcal
Ingredients
- 2 lbs russet potatoes , peeled
- 1 cups milk (use 1 to 1 1/4 cups hot whole milk)
- 4 tbsp unsalted butter (at room temperature, not melted)
- 1 tsp salt or to taste
- 1/2 tbsp fresh parsley or chives finely chopped for garnish (optional)
Instructions
- Peel potatoes and rinse in tap water. If you want the potatoes as smooth as possible, remove the little knots. Place potatoes in tap water in a large pot and cover potatoes. Bring to a boil. Remove cover when it starts to bubble over.
- Boil until easily pierced with a knife (boil 20-25 min depending on your potatoes' size.
- Drain well and transfer to the bowl of your stand mixer if you have one. Take the whisk attachment and or potato masher and mash potatoes lightly by hand to break them up. Place the whisk attachment back in the bowl and start on low speed, then increase to medium and slowly add hot milk to reach your desired texture. If you don't have a stand mixer, you can mash the potatoes with a potato masher.
- With the mixer on, add softened butter 3 Tbsp, one at a time, waiting a few seconds, add the remaining butter each spoon at a time. If you use a potato masher, you can take a hand whisk and whisk slowly as you add the hot milk. It may be a little more effort, but you will get the job done.
- Finally, add salt; your potatoes will be whipped and fluffy.
- Add 1 tbsp butter on the top to melt slowly, then sprinkle with chopped parsley for garnish.
Notes
Keep mashed potatoes warm until ready to serve.
Nutrition
Calories: 317kcal | Carbohydrates: 44g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 621mg | Potassium: 1026mg | Fiber: 3g | Sugar: 4g | Vitamin A: 491IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 2mg