Ultra Creamy Mashed Potatoes Recipe - Natasha's Kitchen

heavy cream

🥗Healthier: low-fat milk

💰Cheaper: whole milk

Lower in calories and fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat option.

Peel four pounds of russet potatoes.

Remove knots from the potatoes with a small spoon or paring knife.

Rinse the potatoes to remove excess starch.

Transfer the potatoes to a large pot and cover with cold water.

Bring the water to a rolling boil over high heat, then reduce to a light boil.

Partially cover and cook the potatoes until easily pierced with a knife, about 20 to 25 minutes.

Drain the potatoes really well and transfer them to the bowl of a stand mixer.

Mash the potatoes coarsely by hand to break them up.

Using the whisk attachment, beat the potatoes on low speed for 30 seconds.

Increase to medium speed and slowly drizzle in 1 to 1.25 cups of hot milk.

Add 16 tablespoons of softened unsalted butter one tablespoon at a time, waiting a few seconds between each addition.

Add 1.5 teaspoons of sea salt or season to taste.

Drizzle melted butter over the top and add a sprinkle of fresh parsley or dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens