Mashed Potatoes Recipe

Prepare and Cook Potatoes

Peel (optional) and cut potatoes into roughly 1- to 1½-inch cubes so they cook evenly. Place in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.

Warm Milk and Butter

While potatoes cook, combine 4 tbsp butter, 1 cup whole milk and 1/4 cup heavy cream in a small saucepan over low heat just until butter melts and the mixture is warm. Keep warm; do not boil.

Drain and Mash

Drain potatoes thoroughly in a colander and return them to the still-warm pot. Over low heat, shake the pot gently for 30–60 seconds to evaporate excess moisture (this helps avoid watery mash). Off the heat, mash the potatoes using a potato masher or ricer to your preferred texture.

Finish Mashed Potatoes

Gradually add the warm milk-butter mixture to the mashed potatoes, mixing until smooth and creamy. Season with 1/2 teaspoon black pepper and the remaining 1/2 teaspoon salt (adjust to taste). Stir in chopped chives. Keep warm until serving.

Sweat and Brown Onions

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-low heat until butter melts. Add sliced onions and 1/4 teaspoon salt; toss to coat. Cook slowly, stirring every few minutes so onions brown evenly. If you want to speed browning, sprinkle 1/2 tsp brown sugar over the onions. Continue to cook 25–35 minutes until deep golden brown and sweet. If pan gets too dry, add a splash (1–2 tbsp) of water to deglaze and prevent burning.

Finish Onions

When onions are deeply caramelized, stir in 1/2 teaspoon balsamic vinegar (optional) to deglaze and add brightness. Taste and adjust salt. Keep warm until plating.

Make a Roux

In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook, stirring constantly, for 1–2 minutes until the raw flour smell is gone and the roux turns lightly golden (do not let it burn).

Add Stock and Season

Gradually whisk in 1½ cups stock, making sure to remove lumps. Bring to a gentle simmer and cook until thickened to a gravy consistency, about 4–6 minutes. Stir in 1/2 tsp Worcestershire sauce and 1/2 tsp soy sauce for depth. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust. If gravy is too thick, thin with up to 2 tbsp extra stock or water. Keep warm.

Combine with Onions (optional)

If you prefer onion-flavored gravy, add half of the caramelized onions into the gravy and simmer 1–2 minutes to meld flavors; reserve remaining onions for topping the mashed potatoes.

Spoon mashed potatoes into a serving bowl. Make a shallow well in the center and ladle warm gravy over the top. Scatter remaining caramelized onions over the potatoes and garnish with extra chives if desired. Serve immediately.