These fluffy, light, melt-in-your-mouth whipped mashed potatoes will be your favorite side whether you're preparing a feast for the holidays or making a typical weeknight dinner.
5 lbs. (2270g) Russet Potatoes
2 tsp (8g) Kosher Salt, plus more for boiling potatoes
6 tbsp (85g) Unsalted Butter, Softened
1 1/2 cup (120 ml) Whole Milk
Herbs De Provence for Garnish
Prep Time: 10min | Cook Time: 30min
Peel potatoes and rinse in cold water. If you spot any eyes, remove them by digging them out with a small spoon or peeler. Chop potatoes into 1 in cubes.
Place peeled and chopped potatoes in a large pot and cover with cold water. The water line should sit two inches above the potatoes. Sprinkle in a few pinches of salt.
Boil potatoes until they are tender enough for a fork to slide into them; this will take ~20 minutes. Drain well and transfer half of the potatoes to the bowl of a stand mixer with paddle attachment connected.
Add three tablespoons of butter and one teaspoon of salt to the potatoes. Mix on low for a minute until potatoes are soft and combined.
Switch to whisk attachment. Add 1/4 cup of hot milk and whisk potatoes on medium speed for ~5 minutes until light and fluffy. Transfer potatoes to a bowl.
Repeat with the remaining batch of boiled potatoes. Once all potatoes have been whipped, place into a serving dish and garnish with Herbs de Provence, add additional salt to taste, and a pat of butter.
If you desire even creamier mashed potatoes when mixing add more milk—one tablespoon at a time, to get a fluffier result.
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