Ingredients
Equipment
Method
- Peel and rinse the potatoes. Cut them in half if they are very large. If you want the smoothest potatoes, remove any small knots with a spoon or peeler.
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook partially covered until easily pierced with a knife, about 20-25 minutes. 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, fit the mixer with the whisk attachment. Start on low speed for 30 seconds, then increase to medium speed. Slowly drizzle in 1 to 1 1/4 cups of hot milk until you reach your desired texture.
- With the mixer running, add the softened butter, 1 tablespoon at a time, waiting a few seconds between each addition. The potatoes will become whipped and fluffy.
- Finally, add 1 1/2 teaspoons of salt, or add more to 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.
Nutrition
Notes
This recipe is designed for busy home chefs and families. Preparing mashed potatoes ahead of time simplifies meal preparation for gatherings or weeknight dinners without sacrificing taste.