Perfect Mashed Potatoes
Perfectly soft, fluffy, creamy, buttery and delicious mashed potatoes! These are as traditional as you get and taste amazing!
When making the perfect mashed potatoes you want to keep a few things in mind.
Different potatoes have different textures. Some have more starch than others which will effect the texture of your mash. I believe each potato has it’s place but in this particular recipe I would recommend Russet potatoes. In my experience, they make the fluffiest and lightest mashed potatoes.
Another trick is to boil your potatoes long enough. Have you ever had slightly “gluey” mashed potatoes? They can be overly dense and not as satisfying. If you are using Russet potatoes this usually comes from not boiling your potato long enough. A potato can be soft so you think it’s done enough but when you mash it is not soft enough. To test for this, remove a chunk of potato from the boiling water with a slotted spoon, run it under cold water and press on it with your finger, if it breaks or crumbles then you know you have cooked it long enough. If it makes a slight indent in the piece but doesn’t break apart then boil for a minute or two longer.
Start cooking your potatoes in warm water and bring the temperature up to a boil with the potatoes in the water.
Always remember to salt your cooking water. This will add flavor to your potatoes before you get the salt. butter and milk in the mixture.
To mix the potatoes I like to use my electric stand mixer with the paddle or whisk attachment but you can also use a hand potato masher or a potato ricer.
What you need
Makes enough for 10 people
5 Pounds Russet Potatoes, peeled and chunked into large chunks.
1 Teaspoon Salt
1/3 Cup Milk
1/2 Cup Butter
Peel and chop up your potatoes. Add potatoes to warm, salted water and bring to a boil. Boil for roughly 20 minutes or until the potatoes break when pressed on.
drain potatoes, If using a potato ricer begin ricing your potatoes into a large bowl. Once riced, add salt, milk and butter and mix until butter is melted and mixture is smooth.
If you are using a hand masher, move to a large bowl and begin mashing and add the salt, milk and butter. Mix until the potatoes are smooth.
If you are using a stand electric mixer move to that bowl and add the salt, milk and diced butter and begin mixing with a paddle or whisk attachment until the potatoes are smooth and fluffy.
Perfect Mashed Potatoes
Ingredients
- 5 Pounds Russet Potatoes peeled and chunked into large chunks.
- 1 teaspoon Salt
- 1/3 Cup Milk
- 1/2 Cup Butter
Instructions
- Peel and chop up your potatoes. Add potatoes to warm, salted water and bring to a boil. Boil for roughly 20 minutes or until the potatoes break when pressed on. drain potatoes, If using a potato ricer begin ricing your potatoes into a large bowl. Once riced, add salt, milk and butter and mix until butter is melted and mixture is smooth. If you are using a hand masher, move to a large bowl and begin mashing and add the salt, milk and butter. Mix until the potatoes are smooth. If you are using a stand electric mixer move to that bowl and add the salt, milk and diced butter and begin mixing with a paddle or whisk attachment until the potatoes are smooth and fluffy.