Mashed Potato Recipe

Prepare and Cook Potatoes

Peel the potatoes (or leave skins on for a rustic mash). Cut into evenly sized 1 to 1½-inch cubes so they cook evenly. Place the cut potatoes in a large pot and add cold water to cover by about 1 inch (use approximately 1600 ml). Add 1 tablespoon kosher salt to the water. Bring the pot to a gentle boil over high heat, then reduce to a simmer and cook until the potatoes are very tender and easily pierced with a fork, about 12–18 minutes depending on cube size.

When potatoes are done, reserve about 2–4 tablespoons of the cooking liquid, then drain the potatoes in a colander. Return the drained potatoes to the warm pot (off the heat) for 1 minute to evaporate excess surface moisture. This helps produce fluffier mash.

Warm Dairy

While the potatoes cook, combine the milk and heavy cream (if using) in a small saucepan and warm over low heat until just steaming but not boiling, or microwave until warm (30–45 seconds). Warming the dairy prevents cooling the potatoes and helps incorporate it smoothly.

Mash and Season

Add the 4 tablespoons of butter to the warm potatoes so it melts. Using a potato ricer or food mill produces the smoothest texture; press potatoes through ricer or mill into the pot or a large mixing bowl. Alternatively, use a sturdy potato masher and mash until mostly smooth. Gradually add the warmed milk/cream in 2–3 additions, stirring gently between additions until you reach the desired consistency. If mash seems too thick, stir in 1–2 tablespoons of the reserved potato cooking liquid and mix. Taste and season with 1 teaspoon salt (adjust to preference) and ½ teaspoon freshly ground black pepper. Mix until combined but do not overwork — overmixing can make potatoes gluey.

Finish and Serve

Transfer mashed potatoes to a serving bowl. Top with an extra pat (1 tablespoon) of butter if desired so it melts on top, and sprinkle chopped chives for garnish. Serve hot.