Ultra Creamy Mashed Potatoes Recipe
About this recipe
These ultra creamy mashed potatoes are a must-try for anyone looking to elevate their side dish game. Natasha from Natashas Kitchen shares her secrets to achieving a velvety smooth texture that will have everyone asking for seconds.
Perfect for holiday gatherings or a cozy dinner, this recipe combines simple ingredients with an easy technique to create mashed potatoes that are rich, buttery, and downright delicious.
Ingredient notes
- 4 lbs (12 medium) russet or Yukon gold potatoes, peeled
- 1.25 cups hot milk (whole milk preferred)
- 226 g (2 sticks) unsalted butter at room temperature
- 1.5 tsp salt, or to taste (sea salt used in the video)
- 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
Tips from Natashas Kitchen’s video
- To achieve the smoothest potatoes, remove any knots from the potatoes with a small spoon or paring knife before cooking.
- Rinse the potatoes to remove excess starch and prevent discoloration before boiling them.
- When mixing, start beating the potatoes on low speed for 30 seconds before increasing to medium speed to incorporate the hot milk gradually.
- Add the softened butter one tablespoon at a time, waiting a few seconds between each addition to ensure the best texture and flavor.
Good to know
- What type of potatoes should I use for this recipe?
- You can use russet or Yukon gold potatoes.
- How long do I need to cook the potatoes?
- Cook the potatoes until easily pierced with a knife, which takes about 20 to 25 minutes depending on their size.
- What kind of milk is recommended for this recipe?
- Hot whole milk is preferred for the creamiest results.
- Can I use a different herb for garnish?
- Yes, you can use fresh dill instead of parsley or chives for garnish.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by peeling the potatoes.
- 2
Remove any knots from the potatoes with a small spoon or paring knife.
- 3
Rinse the potatoes to remove excess starch and prevent discoloration.
- 4
Transfer the potatoes to a large pot and add enough cold water to cover them.
- 5
Bring the water to a rolling boil over high heat, then reduce to a light boil.
- 6
Partially cover and cook the potatoes until easily pierced with a knife, about 20 to 25 minutes.
- 7
Drain the potatoes well and transfer them to the bowl of a stand mixer.
- 8
Using the whisk attachment, mash the potatoes coarsely by hand to break them up.
- 9
Beat the potatoes on low speed for 30 seconds, then increase to medium speed and slowly drizzle in the hot milk.
- 10
Add the softened butter one tablespoon at a time, waiting a few seconds between each addition.
- 11
Add salt to taste and mix until creamy but not overly loose.
- 12
Drizzle melted butter over the top and garnish with fresh parsley or dill if desired.
Heads up — we had to guess a little:
- The quantity of fresh parsley or chives is inferred as a sensible amount for garnish.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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