My Favorite Mashed Potatoes

Source: Natasha’s Kitchen

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 40 minutes

INGREDIENTS

• 2 lbs russet potatoes
• ½ cup hot whole milk
• 8 Tbs (1 stick) butter, room temperature
• ½ tsp salt
• ½ Tbs fresh parsley for garnish

DIRECTIONS

• Peel the potatoes and remove knots, but don’t chop. Very large ones can be cut in half, but boiling them whole is best. 
• Rinse the potatoes, then put them in a large pot and cover with cold water. Bring to a boil and cook partially covered until easily pierced, about 20 minutes.
• Drain well and transfer to the bowl of a stand mixer. Use the whisk attachment to lightly mash the potatoes to break them up, then turn on low speed for 30 seconds. Increase mixing speed to medium and slowly drizzle in the hot milk until it reaches desired texture.
• Add the softened butter 1 Tbs at a time until incorporated, and continue to mix until potatoes are whipped and fluffy. Lastly, add the salt.
• Transfer to a serving bowl and garnish with parsley.