These Creamy Mashed Potatoes are easy enough for a weeknight and only contain three ingredients! A simple recipe from a professional chef for fast, delicious, creamy mashed potatoes.
Place potatoes in a pot and fill with cold water just to cover. Season generously with kosher salt. The resulting mashed potatoes will need less additional salt if seasoned with the cooking water.
Bring to a boil uncovered and continue to cook until the potatoes are tender. They should pierce easily with a fork, paring knife or cake tester.
Once cooked, strain using a colander or large sieve.
Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix with the mixer on low until a smooth puree has formed. This step can also be done by hand with a wooden spoon or in a food processor.
Add all the butter to the hot potatoes and mix until completely melted and incorporated.
Remove from the stand mixer and slowly add the warmed milk a little at a time until the desired consistency is achieved. They will thicken as they cool.
If too much milk is added, you can thicken with potato flakes. The taste and texture will be noticeably different to discerning palates, but most will be none the wiser!
Season with kosher salt and fresh cracked pepper to taste.
Notes
2.5 pounds of potatoes, peeled, should yield about 6 cups of mashed potatoes.Peeling the potatoes is optional. I love the added fiber, texture and nutrients from the skins. Just be sure to wash them thoroughly before cooking. For these photos I did peel the potatoes.