Mashed Potatoes Recipe

Peel and cut

Peel the potatoes (leave some skin on if you prefer a more rustic texture). Cut into uniform 1 to 1½-inch chunks so they cook evenly.

Rinse

Rinse the cut potatoes under cold water to remove surface starch, which helps keep them fluffy rather than gluey.

Boil

Place the potatoes in a large pot and add the 1600 ml water and 1 tbs kosher salt. Water should cover potatoes by about 1 inch. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Drain and steam dry

Drain the potatoes thoroughly in a colander. Return them to the hot pot off the heat and let sit, covered, for 1–2 minutes to allow excess moisture to evaporate. This step helps prevent watery mashed potatoes.

Warm butter and milk

While the potatoes cook, gently warm 6 tablespoons unsalted butter and 1 cup whole milk together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. Warming prevents cooling the potatoes and helps them absorb the dairy for a creamier texture.

Mash

Using a potato ricer for the smoothest result, press the drained potatoes into a large warmed bowl or back into the pot. If you don't have a ricer, use a potato masher. Avoid a food processor or high-speed blender, which can make potatoes gummy.

Add dairy

Pour the warmed butter-milk mixture over the mashed potatoes in stages, stirring gently with a wooden spoon or rubber spatula until incorporated and you reach the desired consistency. If using, fold in 1/2 cup sour cream or crème fraîche at this stage for extra tang and creaminess.

Season

Taste and season with approximately 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to your preference. Mix gently to distribute seasoning evenly.

Garnish and serve

Transfer mashed potatoes to a serving bowl. If desired, drizzle 1 tablespoon extra melted butter on top and scatter 2 tablespoons finely chopped fresh chives over the surface. Serve immediately while hot.