Creamy Mash Potatoes
Large Russet Potatoes
Tips for the Best Mashed Potatoes:
Russet potatoes must be cooked whole (do not chop). Russets are starchy potatoes that can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it’s well worth it.
Butter must be softened, not melted. The flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky, silky.
HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.
4 lbs (12 medium) russet Downey Farms potatoes, peeled
1 1/4 cups hot milk
2 sticks (1 cup) unsalted butter at room temperature
1 1/2 tsp sea salt, or to taste
1 Tbsp fresh parsley or chives, finely chopped for garnish
Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to 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 add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min).
Drain well and transfer to the bowl of your stand mixer, or mixing bowl. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with the whisk attachment and start mixer on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups HOT milk.
With the mixer on or while whisking, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally, add 1 1/2 tsp salt, or to taste.
To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the warm setting to keep potatoes warm until ready to serve.