Empty My Fridge
How to Make Perfect Creamy Mashed Potatoes Every Time #shorts
Ingredients
- Potato4 lb
- Milk1 ¼ cups
- Butter16 tbsp
- Salt1 ½ tsp
- Parsley1 tbsp
Instructions
- Peel the potatoes, rinse them in cold water, and halve any very large ones. Optionally, remove the small eyes with a spoon or peeler tip.
- Put the potatoes in a large pot and cover with cold water. Bring to a boil and cook partly covered for 20 to 25 minutes, until a knife pierces them easily. Do not overcook.
- Drain well and put the potatoes in a stand mixer bowl. Mash them lightly by hand to break them up.
- Fit the whisk attachment. Mix on low for 30 seconds, then on medium, slowly pouring in 1 to 1 1/4 cups of hot milk until the desired texture is reached.
- With the mixer running, add 16 tablespoons of softened (not melted) butter one tablespoon at a time, waiting a few seconds between additions, until fluffy.
- Add 1 1/2 teaspoons salt, or more to taste. Garnish with parsley or chives if desired.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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