Buttery Mashed Recipe

Prepare and cut

Peel the potatoes (leave some skin on for texture if you prefer) and cut into even 1 to 1½-inch chunks so they cook evenly.

Rinse

Place the cut potatoes in a large bowl or colander and rinse under cold water until the water runs mostly clear to remove excess surface starch.

Boil

Put the rinsed potatoes in a large pot and add cold water to cover by about 1 inch. Add 1 tsp of the kosher salt. Bring to a boil over high heat, then reduce to a gentle boil and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on chunk size and potato type.

Optional garlic infusion

If using garlic, add the garlic cloves to the pot with the potatoes so they cook and soften; remove the garlic with the drained potatoes and mash into the potatoes for a subtle garlic flavor.

Drain and steam dry

Drain the potatoes thoroughly in a colander. Return them to the still-warm pot and place the pot over the stove on low heat for 1–2 minutes to help evaporate excess moisture; gently shake the pot occasionally to prevent sticking.

Warm milk and cream with butter

While the potatoes are steaming dry, combine the milk, heavy cream, and 4 tablespoons of the butter in a small saucepan and warm over low heat until the butter has melted and the mixture is hot but not boiling. Warming prevents cooling the potatoes and helps them absorb liquid more readily.

Start mashing

Using a potato ricer, food mill, or hand masher, begin mashing the potatoes in the pot until mostly smooth. For the silkiest texture, push the potatoes through a ricer or food mill into a bowl or back into the pot.

Incorporate dairy and butter

Gradually add the warm milk/cream mixture to the mashed potatoes while stirring with a sturdy spoon or rubber spatula. Add remaining 2 tablespoons butter cut into pieces and stir until fully incorporated. If you used garlic, mash it into the potatoes now. Add the optional cream cheese here for extra creaminess and beat until smooth.

Adjust seasoning and texture

Taste and season with the remaining ½ tsp kosher salt (or more to taste) and the freshly ground black pepper. If the potatoes are too thick, add additional warm milk 1 tablespoon at a time until desired consistency is reached.

Transfer the mashed potatoes to a warmed serving bowl. Dot the top with the remaining butter (1 tbs) so it melts over the surface. Sprinkle chopped chives or parsley if using. Serve immediately while hot.

Make ahead note: Keep mashed potatoes warm in a covered dish in a low oven (200°F / 95°C) for up to 30–40 minutes. If they firm up, stir in a little warm milk or cream to loosen before serving.