Buttery Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes and cut them into 1–2 inch uniform cubes so they cook evenly.

Rinse

Rinse the cut potatoes briefly under cold water to remove excess surface starch; drain well.

Start cooking in cold salted water

Place the potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on cube size.

Warm the dairy

While potatoes cook, combine the whole milk and heavy cream in a small saucepan and warm over low heat until steaming but not boiling (about 3–5 minutes). Keep warm until ready to use; this helps the potatoes absorb the dairy and keeps them hot.

Drain

When potatoes are fork-tender, drain them in a colander and return them to the still-warm pot. Allow the potatoes to sit in the pot off heat for 1 minute to let excess moisture evaporate.

Infuse butter with garlic (optional)

If using garlic, smash the cloves with the flat side of a knife. In a small skillet over low heat, melt 2 tablespoons of the butter and add the smashed garlic. Warm gently for 1–2 minutes until fragrant but not browned. Remove and discard the garlic cloves (or mince and leave in if you prefer a stronger garlic flavor).

Mash potatoes

For the creamiest texture, use a potato ricer or food mill and press the drained potatoes directly back into the warm pot. If using a masher, mash until mostly smooth with small lumps as preferred.

Add butter

With the potatoes hot, add the remaining 4 tablespoons softened butter (plus the 2 tablespoons garlic-infused butter if used). Stir or fold the butter into the potatoes until melted and incorporated.

Add warm dairy gradually

Pour the warmed milk and cream into the potatoes in a slow, steady stream while stirring gently. Stop when the potatoes reach your desired consistency—use less liquid for thicker mash, more for creamier. You will likely use all the warmed dairy but adjust to preference.

Season to taste

Taste the mashed potatoes and add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper (or adjust to your taste). Fold gently to combine.

Finish & garnish

Transfer the mashed potatoes to a serving bowl. Dot with an additional tablespoon of butter if desired and sprinkle chopped chives or parsley on top. Serve immediately while hot.