Mashed Potatoes Recipe

Prep

Peel the potatoes and cut them into roughly 1–1.5 inch uniform cubes so they cook evenly.

Rinse

Place the cut potatoes in a large colander and rinse briefly under cold water to remove surface starch. Drain.

Boil

Put the potatoes into a large pot and add cold water to cover by about 1 inch (approximately 6 cups). Stir in 1 tablespoon kosher salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–18 minutes depending on cube size.

Drain

When tender, drain the potatoes thoroughly in a colander. Return the drained potatoes to the still-warm pot (off the heat) for 1–2 minutes to allow excess moisture to evaporate—this yields fluffier mashed potatoes.

Warm dairy

While the potatoes cook, combine the milk and butter in a small saucepan and warm gently over low heat until the butter melts and the mixture is hot but not boiling. Warming prevents cooling the potatoes and helps create a smooth texture. If using sour cream, have it at room temperature.

Mash

Using a potato masher, ricer, or food mill, mash the potatoes until mostly smooth. For the smoothest result use a ricer or food mill; for a more rustic texture, use a hand masher.

Add dairy

Gradually add the warm butter-milk mixture to the mashed potatoes, stirring gently with a wooden spoon or silicone spatula until incorporated. Add the sour cream (if using) and fold until fully combined. Stop when potatoes reach the desired consistency—avoid over-mixing to prevent gummy texture.

Season

Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Adjust salt and pepper to your preference. If potatoes seem too thick, stir in additional warm milk 1 tablespoon at a time until desired creaminess is reached.

Finish

Transfer mashed potatoes to a serving bowl. Dot with an extra 1 tablespoon butter if desired and sprinkle chopped fresh chives or parsley on top for color and mild onion-y brightness.

Serve

Serve immediately while hot. Leftovers can be stored covered in the refrigerator for up to 3–4 days; reheat gently with a splash of milk.