Mash Potato Recipe

Prep potatoes

Place peeled and cut potato chunks in a large bowl of cold water as you work to prevent discoloration.

Put the potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon of the salt to the water.

Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 12–18 minutes, until potatoes are fork-tender (a piece should break apart easily).

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter is melted and mixture is warm but not boiling. If using garlic, add the smashed clove to the milk to infuse for 5–7 minutes, then remove the garlic clove.

Drain the potatoes thoroughly in a colander and return them to the hot pot. Allow them to sit for 1 minute to evaporate excess moisture.

Mash the potatoes using a potato ricer or masher until mostly smooth. For very creamy potatoes, push riced potatoes through a ricer into a warm bowl.

Gradually add the warm milk-butter mixture to the potatoes, mashing/stirring until you reach desired consistency. Stir in sour cream if using.

Season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm until serving.

If using pan drippings: pour drippings into a small saucepan and skim off excess fat so you have about 2 tablespoons of fat left. If you do not have drippings, melt 2 tablespoons unsalted butter in the saucepan over medium heat.

Sprinkle the 2 tablespoons of flour over the fat and whisk continuously to form a roux. Cook for 1–2 minutes until it turns a light golden brown and loses the raw flour smell (do not let it burn).

Slowly whisk in the 2 cups of stock a little at a time to prevent lumps. Bring to a gentle simmer while whisking. The gravy will thicken as it heats; simmer 3–5 minutes.

Stir in Worcestershire sauce and soy sauce, then season with 1/4 teaspoon black pepper and up to 1/4 teaspoon salt as needed. Taste and adjust seasoning or thickness (add a splash more stock to thin or simmer a minute longer to thicken).

If you prefer a very smooth gravy, strain it through a fine-mesh sieve into a serving vessel. Keep warm until ready to serve. Garnish with chopped thyme or parsley if desired.