Ingredients:

• 12 medium russet potatoes (peeled)
• 1 1/4 cups hot milk (whole milk if possible)
• 2 sticks (1 cup) unsalted butter at room temperature (not melted)
• 1 1/2 tsp sea salt (or to taste)
• 1 tbsp fresh parsley or chives (finely chopped for garnish)

Directions:

• Peel potatoes (cut potatoes in half if very large).
• Place potatoes in a large pot and add enough cold water to cover potatoes.
• Bring to a boil and cook partially covered until easily pierced with a knife (boil for 20-25 mins depending on the size of your potatoes).
• Drain well and transfer to a large bowl.
• Mash potatoes lightly by hand to break them up.
• Start whisking on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups HOT milk.
• With mixer on, add softened butter 1 tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. *Finally add 1 1/2 tsp salt, or to taste.
• To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting.

Tips:

• Russet potatoes must be cooked whole (do not chop)
• Use lots of butter!
• Butter must be softened, not melted. The flavor of the butter is different when it’s softened.
• Hot milk incorporates easiest into the potatoes and keeps the potatoes warm.
• A mixer produces the smoothest results.
• Salting the potatoes at the end keeps them from falling apart while cooking.