Description
Whipped Mashed Potatoes are creamy, fluffy, and oh-so-delicious. This easy mashed potato recipe is worthy of holiday dinners like Christmas and Thanksgiving but also simple enough for busy weeknights.
Ingredients
Units
Scale
- 4 lbs (12 medium) russet potatoes, peeled and cut into 2-inch pieces
- 1 1/4 cups very warm milk
- 16 tablespoons unsalted butter (2 sticks), softened
- 1 teaspoon salt
Instructions
- Skin and peel the potatoes. Cut the potatoes into evenly sized-chunks. This ensures they cook at the same rate.
- Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer for 20 minutes or until they are fork-tender. Drain them thoroughly in a colander. While the potatoes boil, heat the milk.
- Transfer the hot potatoes to the bowl of a stand mixer (affiliate link) or large mixing bowl (if using an electric hand mixer). Use a potato masher, potato ricer, or the whisk attachment of your mixer to roughly break the potatoes up.
- Set the mixer to low speed to break the potatoes up for 2 minutes. Slowly add the warm milk and increase the mixer speed to medium. Start with 1 cup of milk andadd more a little at a time until you get your desired creaminess.
- Add butter to the potatoes 1 tablespoon at a time, allowing it to incorporate and melt in between.
- Season the mashed potatoes with salt to taste.
Notes
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, I recommend adding a splash of milk to keep them from drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: side
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 396
- Sugar: 3.4 g
- Sodium: 321.2 mg
- Fat: 23.2 g
- Carbohydrates: 42.9 g
- Fiber: 2.9 g
- Protein: 6.4 g
- Cholesterol: 61.8 mg