Easy Mashed Potatoes

If you thought you had to mash potatoes by hand to get a beautiful creamy texture, we have a surprise: A mixer can do an excellent job. But don't hurry the process — if you run the mixer too fast, the potatoes get overworked and won't be as fluffy. The addition of fresh chives adds a little surprise while keeping the mashed potatoes squarely in the classics camp, though you can leave them out if you prefer the potatoes plain. The recipe is a Yummly original created by David Bonom.

Author: Yummly

Category: Appetizers

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 10 Servings

Calories: 159 kcal per serving

Ingredients

4 Pound - russet potatoes potatoes
1 ¼ Cup - milk
6 Tablespoon - unsalted butter
1 teaspoon - salt
¼ Teaspoon - ground white pepper
⅓ Cup - fresh chives

Instructions

Peel the potatoes and cut into 1-inch pieces.
Transfer potatoes to a Dutch oven and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes. Remove from heat and drain in a colander.
Meanwhile, combine the milk, butter, salt, and pepper in a small saucepan over medium heat, stirring occasionally, until milk is warm and butter melts, about 2 minutes.
Combine the potatoes and milk mixture in the bowl of a stand mixer. Beat on medium-low speed with the paddle attachment until potatoes are fluffy, 2-3 minutes.
Add the chives and beat until incorporated, about 20 seconds longer.
Transfer potatoes to a bowl and serve.