Creamiest Mashed Potatoes
These Creamiest Mashed Potatoes are fluffy, buttery, and silky smooth, made with Russet potatoes, hot milk, and softened butter for the ultimate comforting side dish. They are simple, rich, and perfect for holidays or everyday dinners.
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Servings: 12
Ingredients
- 4 pounds Russet potatoes peeled
- 1 1/4 cups hot milk starting with 1 cup and adding more only if needed
- 2 sticks unsalted butter softened, not melted
- 1 1/2 teaspoons salt or to taste
- 1 tablespoon chopped chives or parsley for garnish
Instructions
Prepare the potatoes.
- Peel the potatoes and rinse them in cold water. Remove any eyes as needed. If the potatoes are especially large, they may be cut in half. For even cooking, try to use potatoes that are roughly the same size.
Cook the potatoes.
- Place the potatoes in a pot and cover them with water. Bring to a boil, keeping a lid over most of the pot. Cook until the potatoes are easily pierced with a fork.
Drain and transfer.
- Drain the potatoes thoroughly and transfer them to a mixing bowl.
Begin mixing.
- Attach the whisk attachment to a mixer. Begin mixing the potatoes on low speed just until they start to break apart.
Add the milk gradually.
- Slowly add the hot milk, beginning with 1 cup. Continue mixing until the potatoes reach your preferred consistency. Add more milk only if needed.
Add the butter gradually.
- Add the softened butter 1 tablespoon at a time, mixing thoroughly after each addition. Continue until all of the butter is fully incorporated and the potatoes are light and fluffy.
Season and garnish.
- Add salt to taste. Garnish with chopped chives or parsley if desired.
Serve.
- Serve hot.
Notes
This recipe is naturally gluten free as written, but it is still a good idea to confirm that all ingredients, especially the butter and any garnish or add-ins, are labeled gluten free or free from cross-contact concerns if needed for strict dietary purposes. If preparing in a shared kitchen, use clean cookware, utensils, and prep surfaces to help avoid gluten contamination.