12 mediumrusset potatoes, peeled4 lbs or nearly 2 kg
1 1/4cuphot milkoptional, add 2 sprigs of fresh rosemary or thyme to the hot milk to infuse the flavor, remove before adding to potatoes.
2sticksroom temperature butter, cut into cubes225 g
1 1/2teaspoonsalt, or to taste
1/2teaspoonfresh ground black pepper
chopped parsley or chives, to garnish
Instructions
Cut peeled potatoes into halves or quarters if very large. Place in a pot and cover with cold water. Bring to a boil and boil partially covered for 20-25 min or until potatoes are tender when you poke them with a fork.
Drain well, and transfer to bowl of your stand mixer. Mash the potatoes a little by hand to break them up, then attach whisk to the stand mixer and whisk on low speed for 30 seconds, then increase speed to medium and slowly drizzle in the hot milk.
Once milk is combined, add the butter, one cube at a time while mixer is still running. Wait a few seconds between each addition. Once all butter is added, add in the salt and pepper.
Notes
I prepared the mashed potatoes the night before, and warmed them up in the microwave before serving and they tasted perfect!Recipe adapted from Natasha's Kitchen