• Add peeled and quartered potatoes to a pot and cover with water by about 1/2 inch. Add 2 Tbsp of salt. Cook for about 12-15 minutes or until the potatoes are easily pierced with a fork. Do not overcook or the mashed potatoes will taste watery.
• While the potatoes are cooking, heat the milk and butter until hot. Get your mixer out and attach the whisks.
• Once the potatoes are soft, drain the water.

Plan to mix the potatoes right after you drain them, otherwise, you run the risk of the potatoes becoming gluey as you mix them.

• Now with a mixer whip the potatoes on low speed until no big pieces of potatoes are seen.
• Next, add half the milk + butter mixture and whip again until the milk is incorporated.
• Add a little more of the milk mixture and whip again.
• Keep adding the milk mixture about 1/4 cup at a time until the potatoes are of the consistency you like. At this point you want the potatoes to look a little softer than what you like to see on your plate since the potatoes will thicken up slightly as they sit.

Add Liquid to the Mashed Potatoes Gradually

Remember that you can always add more, but you can not take away the liquid once you mix it in. Add the liquid slowly.

Typically you will add slightly more than about 1 cup of liquid for every 2.5 lbs of potatoes. The liquid can be just plain liquid you cooked the potatoes in, or milk, or cream, or a combination of cream, milk, butter in whatever the proportions you like. The more fatty the liquid is, the more creamy and luxurious the potatoes will be. I typically try to keep the butter or cream to less than 1/2 of all liquid I add.

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