Creamy, fluffy, buttery mashed potatoes that you can mash with your hand mixer or mash and whip with your KitchenAid Stand Mixer (see video in recipe post on website.) Make ahead 1-2 hours and keep them warm in your slow-cooker.
Peel and cut potatoes into 1 1/2" pieces (they'll cook more evenly if they're roughly the same size.)
Add to 4-6 qt. pot and cover with cold water. Sprinkle with 2 teaspoons salt.
Bring to boil, reduce heat and simmer. You'll need to simmer about 20 minutes or until you can easily break the potatoes with a fork.
While the potatoes are cooking, heat the milk and the butter in the microwave. Use a microwave-safe liquid measuring cup. Stir in the salt, black and white pepper.
When the potatoes are done, drain them, then put back into the pot and heat for a short time to help dry any excess moisture.
Mash with a Hand Mixer:
You can mash right in the pot they were cooked in as long as the pot is metal utensil safe. You can also mash in your slow-cooker, then keep them warm for 1-2 hours on lowest heat setting.
Use your turbo (regular) beaters and low speed to break up the potatoes. Add half the milk/butter mixture and continue mashing on a lower speed.
Add the rest of the milk mixture (or as much as you'd like to add.) Scrape down the sides of the pot. Finish mashing/whipping the potatoes on a medium-high speed until you reach the consistency you like. Don't over beat, 1-2 minutes should do it.
Mash with your Stand Mixer: (Video above in Recipe Post on Website)
Add hot potatoes to stand mixer bowl. (5-quart or larger) Use the flat beater (paddle) and stir speed to break up the potatoes (about 10 seconds.) Stop and scrape the bowl.
Switch to wire whip and add half the milk mixture, mix on stir speed for about 10 seconds. Stop and scrape the bowl.
Add the rest of the milk mixture (or as much as you'd like to add.) and mix just until the potatoes and milk mixture are combined. (about 10 seconds) Increase to speed to 10 and whip for 30 seconds. Stop and scrape the bowl.
Whip for a final 10-20 seconds. Spoon into serving bowl and top with additional butter and chives, if desired.
Customize Your Mashed Potatoes:
Mash to your texture preference: chunky or smooth
Use milk or half & half for your dairy
Add room temperature: cream cheese (8-ounces), sour cream (1/2 cup) or replace half of the milk with buttermilk
For garlic flavor, add 1-4 peeled garlic cloves when cooking the potatoes. Mash them right with the potatoes or remove for milder garlic flavor
Stir-in options: 1 cup shredded cheddar, 1/2 cup grated Parmesan cheese, 1/2 cup cooked & chopped bacon, 1 tablespoon chives or 1 tablespoon parsley
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Creamy Mashed Potatoes https://www.epicuricloud.com/creamy-mashed-potatoes/ November 15, 2019