👥12 people
⏲️5m
🕐30m
🍽️sides and snacks
Enjoy the perfect mash – smooth, creamy, and packed with flavor in every bite.
Ingredients
- 3 lbs. Russett potatoes
- 1 ½ teaspoons salt
- ½ cup butter, melted, hot
- 1 cup milk, hot
- 1 teaspoon salt
- ½ teaspoon white pepper
Method
- Wash and peel the potatoes. Cut each potato into four to six uniform-sized pieces.
- Place the potatoes in a pot, cover them with water, and add 1 tablespoon (15 milliliters) of salt to the water. Bring the water to a boil, reduce to a simmer, and cook until the potatoes are tender. Do not overcook the potatoes.
- When the potatoes are cooked, drain them well in a colander. The potatoes must be very dry. Run the potatoes through a ricer, or with a hand tool give them a quick mash (be careful not to overwork the potatoes, overworked potatoes get “gluey”). Transfer them to the bowl of an electric mixer. Using the whip attachment, whip the potatoes for 30 to 45 seconds. Scrape the sides and bottom of the bowl and whip for another 15 seconds or until the potatoes are smooth and free of lumps. The potatoes must be smooth before adding any liquids or they will remain lumpy.
- Add the melted butter, hot milk, and seasonings. Whip on low speed to incorporate all of the ingredients. Scrape the sides and bottom of the bowl and whip again for several seconds. Adjust consistency and seasoning.
