Ingredients
Equipment
Method
- Peel and rinse the potatoes. Cut them in half if they are very large. Remove any small knots from the potatoes.
- Place the potatoes in a large pot and cover them with cold water. Bring to a boil and cook, partially covered, until they are easily pierced with a knife. This will take about 20-25 minutes, depending on the size of your potatoes. Do not overcook them.
- Drain the potatoes well and transfer them to the bowl of your stand mixer.
- Using the whisk attachment, lightly mash the potatoes by hand to break them up. Then, fit the mixer with the whisk attachment. Start on low speed for 30 seconds, then increase to medium speed. Slowly drizzle in 1 to 1 1/4 cups of hot milk until you reach your desired texture.
- With the mixer still running, add the softened butter, 1 tablespoon at a time, waiting a few seconds between each addition. The potatoes will become whipped and fluffy.
- Finally, add the salt and mix to combine. Taste and add more salt if needed.
- To store, cool the mashed potatoes completely. Pack them in a heat-safe, airtight container for refrigeration (up to 5 days) or a freezer-safe container for freezing (up to 1 month).
- To reheat, thaw the potatoes in the refrigerator overnight. Reheat them on the stove, in a 350°F oven, or in the microwave. Stir in a splash of milk and a bit of butter to restore their texture. Avoid overmixing.
- Garnish with fresh parsley or chives before serving, if desired.
Nutrition
Notes
Making mashed potatoes ahead of time allows you to focus on other dishes during busy holiday meals. Ensure you cool them completely before storing to maintain quality. Reheating with a little extra milk and butter will help bring back their creamy consistency.