Creamy Mashed Potatoes in a Stand Mixer
Make these creamy mashed potatoes in a stand mixer for a quick and easy side dish
Servings: 8 people
Equipment
- 1 electric mixer with wire whisk attachment note: in my kitchen, I love using the Bosch mixing bowl
- potato peeler
- large knife
- cutting board
- large pot with a lid
- garlic press
- measuring spoons
Ingredients
- 4 pounds russet or yukon gold potatoes
- 6 cups cold water
- 1 tablespoon salt
- 3 tablespoons butter
- 1 cup milk (use broth for DF option)
- 3 garlic cloves
- salt to taste
Instructions
- Weigh out 4 pounds of potatoes.
- Scrub and peel at the kitchen sink.
- Cut potatoes into 1x1 Inch chunks (or thereabouts) and place in stockpot.
- Add water to potato chunks until they are covered about about 1/2-1 inch of water (about 6 cups).
- Measure in 1 tablespoon of salt for flavor.
- Cover the pot with lid and bring potatoes to a rolling boil, then reduce heat and gently simmer for about 30 minutes or until potatoes are very soft throughout.
- Drain off water and let potatoes cool while you set up your electric mixer with wire whisks.
- Dump hot potatoes int the mixer and add butter, garlic and 1 cup of broth.
- Cover the mixer with a lid to keep potato chunks in and beat potatoes under low speed for about 40 seconds or until they look light and fluffy.
- Salt to taste and serve hot. Or let cool and freeze for later.
Notes
To create truly fluffy mashed potatoes without any lumps, you need to cook the potatoes until they're quite soft. And only then will they fluff up without any hard bits of potatoes appearing in the mix.
