You may wonder why I even bother to make homemade mash. I know that you can get any number of store bought pre-made mashed potatoes, but, I always think that mine is the best. It really does not take very long to make and tastes homemade, freshly whipped, and not out of the microwave.
or one large baking potato
Units: Metric US Imperial
Gather all ingredients before starting recipe.
Peel and cube potatoes so that they are all the same size.
Place potatoes in a deep medium sized sauce pan, cover with water and rinse, then add enough water to cover by an inch, season with kosher salt.
Bring water to a boil, then reduce heat to medium high, and simmer for about 15 minutes, or until a fork easily pierces the potato.
Drain the water, add the butter, and beat on high with a hand mixer until the potatoes have been broken up.
Add milk, a little at a time, and continue to whip until you get a smooth fluffy mixture. Taste for season and add more salt if needed.
Transfer to serving dish, top with a dollop of butter and a few chopped flakes of parsley.