Ingredients
Equipment
Method
Prepare and Boil the Potatoes
- First, peel your russet potatoes and give them a good rinse under cold water. If you have any very large potatoes, cut them in half to ensure even cooking. For the absolutely smoothest potatoes possible, take a moment to remove any small "knots" or imperfections with the tip of a potato peeler or a small spoon.
- Place the peeled potatoes in a large pot (a 5-quart or larger works best) and cover them completely with cold water. This helps the potatoes cook evenly.
- Bring the water to a boil, then reduce the heat slightly and cook the potatoes, partially covered, until they are easily pierced with a knife. This usually takes about 20-25 minutes, depending on the size of your potatoes. It's important not to overcook them.
Infuse the Milk, Drain, and Mash
- While your potatoes are boiling, prepare your infused milk. In a small saucepan, gently heat your 1 to 1 1/4 cups of whole milk with your chosen aromatics (like 2-3 crushed garlic cloves, 1-2 bay leaves, or a few sprigs of fresh thyme). Heat the milk until it just begins to simmer, then remove it from the heat and let it infuse for 5-10 minutes. Once infused, pour the milk through a fine-mesh sieve into a clean bowl, discarding the aromatics.
- Once your potatoes are perfectly cooked, drain them very well. Immediately transfer the hot, drained potatoes to the bowl of your stand mixer. Grab the whisk attachment and lightly mash the potatoes by hand just to break them up a bit.
- Fit your mixer with the whisk attachment and start on low speed for about 30 seconds. Then, increase the speed to medium and slowly, gradually drizzle in 1 to 1 1/4 cups of the HOT, infused milk. Continue mixing until you reach your desired creamy texture.
Add Butter and Season
- With the mixer still on, add your softened butter, one tablespoon at a time. Wait a few seconds between each addition to allow the butter to fully incorporate. You'll see your potatoes transform, becoming wonderfully whipped and fluffy.
- Finally, add 1 1/2 teaspoons of sea salt, or add to taste. Remember to consider if you used salted butter in your initial salt adjustment. Taste and adjust as needed.
- Be careful not to overmix your mashed potatoes, as this is the most common cause of gummy mashed potatoes. Stop mixing once they reach a creamy, fluffy texture.
Nutrition
Notes
For best results, always use hot infused milk and softened room-temperature butter. Season gradually and avoid overmixing to prevent gummy potatoes. You can make these mashed potatoes 1-2 days ahead and store them covered in the refrigerator. Nutrition information is estimated based on common ingredients and serving sizes and may vary.