How To Make Deliciously Creamiest Mashed Potatoes.

Let’s start by peeling 4 pounds of russet or yukon potatoes. As with all peeled potatoes, there will be little knots left which you can remove using a paring knife or small spoon to get the smoothest mashed potatoes ever.

Rinse the potatoes to remove any excess starch and to prevent them from discoloring.

Next, lets move the potatoes to a large pot and add enough cold water to submerge the potatoes in it. Lets boil the potatoes over high heat to bring them to a rolling boil and then reduce the heat to light boil. Boil them until they are easily pierced with a knife. It should take around 20-25 minutes to properly boil the potatoes, with a little variance depending on the size of the potatoes.

Let’s drain the potatoes and transfer them to a bowl of your stand mixer. Now mash the potatoes by hand using the whisk attachment.

Once done, transfer the bowl to the strand mixer and beat the potatoes on low speed for 30-40 seconds. Now, let us increase the speed to medium and slowly adding in the hot milk. It's important to do this till the potatoes become creamy but not loose!

Add 1 cup of unsalted butter, adding 1 tablespoon at a time every few seconds. This will give the potatoes the best yummy texture and flavour too.

Now we will add 1 tablespoon of sea salt to add some taste to the potatoes. Check out how creamy it is.

Let’s move the mashed potatoes to a plate and pour some melted butter over the top. Add some fresh chopped parsley over the top!
Our holiday worthy mashed potatoes are ready ;)