The Creamiest Mashed Potatoes Ever

Step 1

First peel your potatoes, wash them and then cut them into large even chunks. Depending on the size of the potato you should get just 6 to 8 chunks of potato. The smaller you cut them the more water they absorb when they boil and your potatoes become watery.

Step 2

Add the cut potatoes to a large pot, fill with water 3/4 of the way up and add a heavy pour of kosher salt. At least 2 to 3 tablespoons.

Step 3

Set the potatoes to boil. Boil for about 20 minutes or until the potatoes are fork tender.

Step 4

Add your butter, milk, garlic salt, black pepper and parsley to a small pot and slowly melt the butter and stir occasionally. Keep it at low heat so the milk doesn't boil.

Step 5

Drain the potatoes really well in a colander. Keep the pot on low heat on the stove and add the drained potatoes back to the hot pot, this evaporates any extra liquid off the potatoes. Keep it at low heat and stir for a couple of minutes to get out all that excess liquid.

Step 6

Using a hand mixer begin mashed the potatoes and slowly adding your warm milk and butter mixture. Continue to mash and adding the milk butter until the potatoes are the consistency you prefer.

Step 7

Adjust the seasonings, serve in a bowl topped with butter.