If piles of fluffy mashed potatoes smothered in gravy is your idea of heaven, this recipe is for you. Whipped mashed potatoes are easier than you think.
1. Cook the potatoes until they are just fork tender. Overcooked potatoes often lack flavor and texture. Drain the potatoes.
2. Put the potatoes back in the kettle and heat them over medium heat until all moisture from the bottom of the pan has evaporated. This prevents watery mashed potatoes.
3. Pour the cooked potatoes into a large bowl.
4. Heat milk and butter in a saucepan until the butter melts and the milk begins to bubble. Use one cup of milk and 4 tablespoons of butter per two pounds of potatoes.
5. Mash the potatoes lightly with a potato masher.
6. Set the electric mixer to low and mix the potatoes while pouring in the milk and butter.
7. Whip the potatoes on high until they are light and fluffy.
Add more milk if the potatoes are too stiff. Season with salt and pepper and serve hot.