The Guest Kitchen: Creamy Whipped Mashed Potatoes from Angie Brown

Holidays are a popular time when we make mashed potatoes. They are also a great side for meat dishes like steak, meatloaf, etc. This dish is super creamy. I used gold Yukon potatoes because they were on sale but the recipe calls for russet. As a result, I decreased the amount of butter. I also left the skin on for the nutrition but the recipe calls to peel first. 

The ingredients:

4lbs potatoes peeled

1 1/4 C hot milk

2 sticks butter softened

1 1/2 tsp salt

1/2 tsp pepper

1 tbsp fresh parsley or chive to garnish

*for smaller portion I used 2 lbs potatoes 3/4 C Milk, 1 stick butter, 1 tsp salt, 1/2 tsp pepper, omitted garnish. Made 4 servings.

The recipe:

Rinse and peel potatoes and place in a 5qt pot and cover with water. Bring to a boil and cook partially until easily pierced.

Drain well and transfer to bowl of stand mixer. Use a spoon to mash a bit. Then using your whisk attachment whisk on low for 30 sec then increase to medium.

Heat milk in pot until it steams but before it boils. Slowly add to potatoes until you reach your desired texture.

Add softened butter a bit at a time, salt, and pepper and mix until combined and potatoes are fluffy.

These also would be really good with some garlic or sour cream added. If you like creamy mashed potatoes this is a great recipe to try. Thanks Angie for the recipe!