- 5 lbs yellow (Yukon) potatoes about 14 medium-sized potatoes
- 2 tbsp kosher salt
- 1 cup whole milk, hot
- 8 oz unsalted butter, melted or room temp
US Customary – Metric
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In a pot, add 5 lbs peeled and quartered potatoes and cover with water by about 1/2 inch. Season with 2 Tbsp salt.
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Cook the potatoes for about 12-15 minutes after they come to a boil or until the potatoes are easy to pierce through with a fork. Do not overcook or the mashed potatoes with taste watery.
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Meanwhile, heat 1 cup milk and 8 oz butter until hot by heating in a saucepot or by microwaving for about 4 minutes. Prepare a mixer with a whisk attachment.
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Once the potatoes are cooked, drain the water.
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With the mixer whip the potatoes on low speed until no big chunks appear. Add half of the milk mixture and mix it again until it is well incorporated.
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Keep adding the milk mixture 1/4 cup at a time until the potatoes are at a desired consistency.
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Plate the fluffy mashed potatoes and top with desired garnish.
How to keep the mashed potatoes warm:
- After cooking and whipping the potatoes add them to a slow cooker like a crock pot or an instant pot and turn the “keep warm” setting. This will keep the potatoes warm until you’re ready to serve.
How to lighten up the mashed potatoes:
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- Replace as much of the butter with milk as you wish to reduce the calories.
