Ingredients
Equipment
Method
- Peel and rinse the potatoes. If they are very large, cut them in half. To achieve the smoothest texture, remove any small knots with a spoon or peeler.
- Place the potatoes in a large pot and cover them with cold water. Bring to a boil, then partially cover and cook until easily pierced with a knife, about 20-25 minutes depending on size. Do not overcook.
- Drain the potatoes well and transfer them to the bowl of your stand mixer.
- Using the whisk attachment, lightly mash the potatoes by hand to break them up. Then, attach the whisk to the mixer and start on low speed for 30 seconds. Increase to medium speed and slowly drizzle in 1 to 1.25 cups of hot milk until you reach your desired texture.
- With the mixer running, add the softened butter one tablespoon at a time, waiting a few seconds between each addition. The potatoes will become whipped and fluffy.
- Finally, add the salt and mix until combined. Adjust salt to your taste.
- To store, cool the mashed potatoes completely. Pack them in a heat-safe, airtight container. Refrigerate for up to 5 days or freeze for up to 1 month.
- To reheat, thaw overnight in the refrigerator. Reheat on the stove, in a 350°F oven, or in the microwave. Stir in a splash of milk and a little butter to restore their texture. Avoid overmixing.
- Garnish with fresh parsley or chives if desired.
Nutrition
Notes
This recipe is naturally gluten-free. Preparing mashed potatoes ahead of time saves valuable minutes on busy weeknights or during holiday meal preparations. The key to their creamy texture is using softened butter and hot milk, and avoiding overmixing once the butter and milk are incorporated.