Ingredients
- 4 lbs russet potatoes, peeled
- 1/2c cream
- 1/2c milk
- 8 tbsp unsalted butter (1 stick)
- 1/2 tsp salt
- Chives to garnish
Instructions
- Peel potatoes and cut into large pieces.
- Boil until soft.
- Drain and transfer to bowl of a stand mixer.
- Use the whisk attachment to mash potatoes, then attach to mixer and mix on low for 30s.
- Heat the cream in the microwave. Slowly drizzle hot cream into the potatoes while mixing. Mix until combined, about 30s.
- Heat the milk in a microwave. Slowly drizzle hot milk into the potatoes. Pause frequently to check on the consistency – don’t put in too much milk! You may not use the entire 1/2 cup.
- Cut up butter into approx. 1tbsp pats and add one at a time.
- Add salt.
NOTES: You can make mashed potatoes ahead of time and store in an airtight container in the fridge. To reheat, cover with wet paper towels and heat in the microwave, stirring at 2 minute intervals.