How to make mashed potatoes?

This dish of creamy mashed potatoes is unbelievably delicious! It’s perfect for Thanksgiving and Christmas. These creamed potatoes will make everyone at your holiday table swoon!

Make-Ahead Creamy Mashed Potatoes Recipe Tip: You can keep them warm in the slow cooker until ready to serve, which is great because it means you’ll have one less thing to do right before supper.

The Secrets to the Best Mashed Potatoes Recipe:

• Russet potatoes must be cooked in their complete state (do not chop). My Mom taught me this great tip: russets are starchy potatoes that might break apart or become watery when boiling, so cooking them takes a few minutes longer, but it’s worth it!
• BUTTAH!! Don’t be stingy with the butter. I’ve tried it with less and it still works, but the amount called for is astounding.
• Butter should be softened rather than melted. When the butter is softened, it takes on a distinct flavor and blends in wonderfully with the potatoes, making them silky smooth.
• HOT milk is the simplest to mix into the potatoes and keeps them warm.
• Using a mixer (either an electric hand mixer or a stand mixer) whips up the potatoes without the work of mashing them by hand, resulting in the smoothest results.
• The potatoes will not fall apart while cooking if they are salted at the end.

Ingredients for Mashed Potatoes Recipe

• 4 lbs (12 medium) russet potatoes, peeled
• 1 1/4 gallon of hot milk (we used whole milk)
• 2 unsalted butter sticks (1 cup) at room temperature (not melted)
• 1 1/2 teaspoons salt (or to taste)
• 1 tablespoon freshly chopped fresh parsley or chives

How to Make Creamy Mashed Potatoes (with Pictures):

1. Peel the potatoes first (cut potatoes in half if very large). Take the time to remove the minor knots from the potatoes with a small spoon or the tip of a potato peeler if you want the potatoes to be as smooth as possible. In a big pot (5 Qt+), place the potatoes and enough cold water to cover them. Bring to a boil and cook, slightly covered, until a knife can easily pierce it (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min).
2. Drain thoroughly and place in the mixing bowl of your stand mixer. To break up the potatoes, use the whisk attachment and lightly mash them by hand. Start the mixer with the whisk attachment on low for 30 seconds, then increase to medium and sprinkle in 1 to 1 1/4 cups HOT milk gently.
3. With the mixer running, add 1 tablespoon of softened butter at a time, pausing for a few seconds between each addition. Whip the potatoes until they are light and fluffy. Finally, season with 1 1/2 teaspoons salt, or to taste.

To keep mashed potatoes warm until ready to serve, cover and place in a warm oven or transfer to a slow cooker on the warm setting.