Ingredients
Equipment
Method
- Peel potatoes and rinse in cold water. Cut potatoes in half if very large. Remove any knots from the potatoes with a small spoon or the tip of a potato peeler for the smoothest texture.
- 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 well and transfer to the bowl of your stand mixer. Use the whisk attachment and mash potatoes lightly by hand to break them up.
- Fit the mixer with the whisk attachment. Start on low speed for 30 seconds, then increase to medium. Slowly drizzle in 1 to 1 1/4 cups of hot milk to reach your desired texture.
- With the mixer on, 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 to taste.
- To store in the refrigerator, cool completely and pack in a heat-safe, airtight container for up to 5 days.
- To freeze, pack cooled potatoes in an airtight, freezer-safe container for up to 1 month.
- To reheat, thaw in the refrigerator overnight. Reheat on the stove, in a 350°F oven, or in the microwave. Stir in a splash of milk and a bit of butter to restore texture. Avoid overmixing.
Nutrition
Notes
This recipe was shared by ALEXANDRA BENNET.