Ingredients:
4 Medium Russet Potatoes
1/2c Whole Milk
8T Unsalted Butter
1T Chives, chopped
1t Salt
1/2t Black Pepper
Directions:
1. Peel potatoes and cut in half
2. Place potatoes in large pot, cover with cold water (until potatoes are just covered)
3. Bring potatoes to boil, cover, and reduce heat to a medium heat / steady boil for 25-30 minutes (potatoes are done when they can be cut in half with a fork, not just easily pierced - trust me. I ruined a whisk attachment thinking they were done when I could stick a fork in one side and not all the way through)
4. Drain potatoes in colander and place in bowl of stand mixer
5. Using whisk attachment, gently mash the potatoes by hand, until they start to break down
6. Attach whisk attachment to mixer
7. Add in 1/2c milk and whisk on medium / low until the potatoes start to look creamy
8. Slowly add in butter, 2T at a time
9. Whisk on high in 30 second increments, making sure to fold in any large chunks
10. Keep an eye on your potatoes so you don't over whip them - if you do, they can become gluey / sticky in texture
11. Fold in salt, pepper, and chives
12. Top with additional 1T of butter and extra chives for serving (or top with one of the suggestions below!) Enjoy!
Notes:
Optional mashed potato toppings: crumbled bacon (non-vegetarian), sour cream, green onions (in place of chives!), cheddar cheese, fried onions, etc.
Many recipes call for warm / hot milk but I haven't actually ever made potatoes with warm milk and I haven't had issues with consistency / absorption. I take out the butter & milk when I start boiling the potatoes, so they have a little time to come up in temperature. If you prefer to heat your milk, definitely keep doing what you like!
