Potatoes Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C) if you plan to roast the potatoes skins or do a baked finish. While the oven preheats, rinse the potatoes under cold water to remove dirt. Pat dry with a kitchen towel.

Boil potatoes

Place the 3 whole medium russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 20–25 minutes depending on size. To test, insert a paring knife into the center — it should slide in easily.

Prepare milk and garlic

While potatoes cook, place 1 cup whole milk, 3 tbs unsalted butter and 2 peeled garlic cloves in a small saucepan. Warm over low heat until butter melts and the milk is hot but not boiling, about 3–5 minutes. Keep warm so it integrates easily into the potatoes.

Drain and mash

When potatoes are tender, drain them well in a colander and return them to the hot pot. Allow them to sit in the pot off heat for 1 minute to let excess moisture steam off. Remove the garlic cloves from the warmed milk. Mash potatoes using a potato masher or ricer until mostly smooth.

Finish and season

Slowly add the warm milk-and-butter mixture to the mashed potatoes, stirring until you reach a creamy consistency. Season with 1 tsp salt and 1 tsp freshly ground black pepper, tasting and adjusting seasoning to preference. If you want a silkier texture, add a little more warm milk (1–2 tbs at a time).

Optional roasted-skin finish

If you prefer roasted potato skins or a slightly drier, baked top: halve the boiled potatoes or spread the mashed potatoes into an ovenproof dish. Drizzle 1 tbs olive oil over the potato surface or brush the potato halves skins with olive oil. Place in the preheated 400°F (200°C) oven for 10–12 minutes until edges are lightly browned and a crust forms.

Garnish and serve

Transfer mashed or roasted-finish potatoes to a serving bowl. Sprinkle 1 tbs chopped fresh chives over the top if using. Serve hot.