Mashed Potato Recipe

Prep the potatoes

Peel the potatoes (leave some skin if you prefer texture). Cut into roughly 1½–2 inch even chunks so they cook uniformly.

Place the potato chunks in a large pot and pour in cold water until potatoes are submerged by about 1 inch (about 6 cups for 2 lbs).

Add 1 tablespoon kosher salt to the water. Bring to a vigorous simmer over high heat, then reduce to maintain a gentle boil. Cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on chunk size.

Reserve ½ cup of the cooking liquid, then drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess water.

Warm dairy

While potatoes cook (or immediately after draining), warm the milk and butter together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling (about 3–4 minutes). Warming prevents cooling the potatoes and helps them absorb liquid for a silkier texture.

Mash and combine

Return the drained hot potatoes to the pot (off heat) or to a large mixing bowl. Use a potato ricer or food mill for the creamiest result. If mashing by hand, use a potato masher for a slightly chunkier texture. Mash until mostly smooth.

Gradually add the warm butter-milk mixture to the mashed potatoes, stirring gently with a wooden spoon or rubber spatula until incorporated. If the potatoes seem stiff, add up to ½ cup of the reserved cooking liquid, a tablespoon at a time, until you reach desired consistency.

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, then taste and adjust seasoning as needed. Fold in chopped chives if using.

Serve immediately, or keep warm: transfer to an oven-safe dish, dot with a little extra butter, cover with foil, and keep in a 200°F (95°C) oven for up to 30 minutes.