Mashed Potatoes Recipe by Natasha Kravchuk from Natashas Kitchen.

Ingredients

• 4 lbs russet potatoes, (12 medium) peeled
• 1 1/4 cups hot milk, (use 1 to 1/4 cups) we used whole milk
• 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
• 1 1/2 tsp salt, or to taste (we used sea salt)
• 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

Directions

1. Prepare Potatoes: Peel and rinse the potatoes in cold water. If they’re very large, cut them in half. For extra smoothness, remove any small knots with a spoon or potato peeler.
2. Boil Potatoes: Place potatoes in a large pot (5 Qt+) and cover with cold water. Bring to a boil, then cook partially covered for 20-25 minutes, or until easily pierced with a knife. Avoid overcooking.
3. Drain and Mash: Drain potatoes well and transfer to the bowl of a stand mixer. Using a whisk attachment, mash the potatoes lightly by hand first, then begin mixing on low speed for 30 seconds.
4. Add Milk and Butter: Slowly drizzle in 1 to 1 1/4 cups of hot milk to reach your preferred texture, increasing the mixer speed to medium. Add softened butter, 1 tablespoon at a time, allowing a few seconds between each addition.
5. Season and Serve: Once fluffy, add 1 1/2 tsp salt or to taste. Serve warm!