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The Best Creamy Mashed Potatoes
I've sometimes called these potatoes "Holiday mashed potatoes" because, topped with melted butter, they really are next level. Make this delicious recipe any time of the year, but when it comes to the special times - don't forget the extra butter!
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 people
Ingredients
- 8 cups 1.25kg potatoes, peeled and chopped
- 6 cups water or to cover
- 1 Tbsp salt divided
- ¼ tsp pepper
- ¼ cup butter
- ¾-1¼ cup milk*
- 2 Tbsp extra butter for serving (optional)
- Fresh herbs or paprika for serving (optional)
Instructions
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In a medium-large size pot, cover the potatoes with 6 cups of water and ½ Tbsp of the salt.
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Bring to a boil, reduce heat, and simmer until the potatoes are very soft. Strain off the water.
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Season with the remaining salt, pepper, butter, and ¾ cup of the milk. Using an electric mixer, mix until all of the ingredients are well combined and the potatoes are smooth and creamy. If very stiff/dry, add an additional ¼-½ cup of milk and beat until fluffy.
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If desired, spoon the potatoes into a large serving bowl, dot with butter (so that it melts), and sprinkle with paprika or garnish with fresh herbs.
Recipe Notes
*Russet potatoes typically need more milk since they are quite a bit more starchy than other varieties.