Ingredients
Equipment
Method
- Peel potatoes and rinse them in cold water. If potatoes are very large, cut them in half. To achieve the smoothest texture, remove any small knots from the potatoes using a small spoon or the tip of a potato peeler.
- Place the prepared potatoes in a large pot (at least 5 quarts). Cover the potatoes with cold water. Bring the water to a boil, then partially cover the pot. Cook until the potatoes are easily pierced with a knife, which typically takes 20-25 minutes depending on their size. Avoid overcooking.
- 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.
- Attach the whisk to your stand mixer. Start on low speed for 30 seconds, then increase to medium speed. Slowly drizzle in 1 to 1.25 cups of hot milk until you reach your desired texture.
- With the mixer still running, add the softened butter, one tablespoon at a time. Wait a few seconds between each addition. The potatoes will become whipped and fluffy.
- Finally, add the salt. Start with 1.5 teaspoons and add more to taste if needed.
- To store, cool the mashed potatoes completely. Pack them in a heat-safe, airtight container. Refrigerate for up to 5 days or freeze in an airtight, freezer-safe container for up to 1 month.
- To reheat, thaw the potatoes in the refrigerator overnight. Reheat them on the stove, in a 350°F oven, or in the microwave. Stir in a splash of milk and a small amount of butter to restore their creamy texture. Be careful not to overmix.
- Garnish with fresh parsley or chives before serving, if desired.
Nutrition
Notes
This recipe is designed for make-ahead convenience. By preparing the mashed potatoes in advance, you can reduce kitchen stress, especially during busy holidays. Storing and reheating instructions are provided to maintain the creamy texture. Remember to add a splash of milk and butter when reheating to achieve a silky consistency.