Mashed Potato Recipe

Peel and cut

Peel the potatoes (leave skins on for a rustic texture if preferred). Cut into roughly 1- to 1-1/2-inch even chunks so they cook uniformly.

Rinse

Place the cut potatoes in a large bowl and rinse under cold water to remove excess starch. Drain and transfer to a large pot.

Cover with water and salt

Add cold water to the pot to cover the potatoes by about 1 inch. Stir in 1 tablespoon kosher salt.

Optional garlic

If using garlic, add whole peeled cloves to the pot now so they poach with the potatoes and give a mild garlic flavor.

Bring to a boil and simmer

Bring the pot to a rolling boil over high heat. Reduce heat to maintain a gentle simmer and cook until potatoes are very tender when pierced with a fork, about 12–18 minutes depending on chunk size.

Drain

Drain the potatoes (and garlic) in a colander. Return them to the hot, empty pot and place the pot back on the warm burner for 30–60 seconds to evaporate excess moisture. Shake the pot gently to fluff.

Warm dairy

While the potatoes rest briefly, warm the milk and cream (if using) with the butter in a small saucepan over low heat until butter melts and mixture is hot but not boiling. This keeps the potatoes fluffy.

Mash

Using a potato masher, ricer, or food mill, mash the potatoes (and garlic, if used) to your desired texture. For very smooth potatoes, push the potatoes through a ricer or food mill. For a more rustic mash, use a masher and leave some small lumps.

Incorporate dairy and sour cream

Gradually add the warm butter/milk mixture to the mashed potatoes, stirring gently with a wooden spoon or spatula until incorporated and creamy. Fold in the sour cream. Add additional milk or cream a tablespoon at a time if you want a looser texture.

Season and serve

Taste and season with kosher salt and freshly ground black pepper to your preference. Transfer to a serving bowl and dot with an extra tablespoon of butter if desired. Sprinkle chopped chives or parsley on top for color and freshness.