1-Step 1: Prepare the Potatoes Start by peeling your russet potatoes completely. Rinse them thoroughly with cold water to remove any dirt or debris. For the smoothest texture, take a small spoon or the edge of your potato peeler and carefully remove any knots, eyes, or blemishes from the potato surface. These imperfections can create lumps in your finished potatoes. If you have particularly large potatoes, cut them in half so they cook evenly. Smaller potatoes can remain whole. According to potato nutrition experts, keeping potatoes in larger pieces during cooking helps prevent them from absorbing too much water, which can lead to gummy mashed potatoes. Place all your prepared potatoes in a large pot and cover them completely with cold water. Starting with cold water ensures the potatoes cook evenly from the inside out. Add a generous pinch of salt to the water to season the potatoes as they cook.

2-Step 2: Cook Until Tender Bring the pot to a boil over high heat, then reduce to medium-high and partially cover with a lid. This speeds up cooking while allowing some steam to escape. Cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Test doneness by inserting a fork or paring knife into the center of the largest potato. It should slide in easily with no resistance. Be careful not to overcook, as potatoes that fall apart in the water absorb too much liquid and become watery. The timing may vary slightly depending on the size of your potato pieces.

3-Step 3: Drain and Dry Once tender, drain the potatoes thoroughly in a colander. Let them sit for 1-2 minutes to allow excess moisture to steam off. This drying step is crucial for achieving fluffy potatoes rather than a gummy texture. Some cooks even return the drained potatoes to the warm pot (with heat turned off) for a minute to evaporate any remaining moisture.

4-Step 4: Initial Mash Transfer the hot potatoes to the bowl of a stand mixer or a large heat-safe mixing bowl. Before using any mixer, lightly mash the potatoes by hand using a potato masher. This breaks them down initially and makes the mixing process more efficient. Don’t skip this step, as it helps prevent overmixing later.

5-Step 5: Whip with Milk While the potatoes are still hot, attach the whisk attachment to your stand mixer or grab your hand mixer. Start on low speed for 30 seconds to begin breaking down the potatoes. Then increase to medium speed and slowly drizzle in 1 cup of your hot milk while the mixer runs. Continue mixing and add more milk as needed, up to 1 1/4 cups total, until you reach your desired consistency. The potatoes should be smooth and creamy but still hold their shape. Using hot milk keeps the potatoes warm and incorporates more smoothly than cold milk.

6-Step 6: Add Butter Gradually With the mixer still running on medium speed, add the softened butter one tablespoon at a time. Wait for each addition to incorporate before adding the next. This gradual addition is key to achieving that light, whipped texture that makes these potatoes so special. The butter must be softened (room temperature) rather than melted. Softened butter creates tiny air pockets as it whips into the potatoes, giving them their signature fluffiness. Melted butter simply coats the potato starch and can make them heavy or greasy.

7-Step 7: Season and Serve Add the salt and mix until just incorporated. Taste your potatoes and adjust the seasoning as needed. Remember, you can always add more salt, but you can’t remove it once added. Transfer to a serving bowl and top with optional fresh parsley or chives for a beautiful presentation. Serve immediately while hot.