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.
- Cook the potatoes until they are just fork tender. Overcooked potatoes often lack flavor and texture. Drain the potatoes.
- 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.
- Pour the cooked potatoes into a large bowl.
- 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.
- Mash the potatoes lightly with a potato masher.
- Set the electric mixer to low and mix the potatoes while pouring in the milk and butter.
- 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.