Mashed Potatoes Recipe

Prepare Potatoes

Peel the potatoes (leave some skin on if you prefer texture) and cut into uniform 1-1.5 inch chunks so they cook evenly.

Rinse

Rinse the cut potatoes under cold running water to remove excess surface starch; this helps keep them fluffy instead of gluey.

Cook

Place the potato chunks in a large pot and add cold water to cover by about 1 inch (approximately 1.5 liters). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on chunk size.

Drain & Steam Dry

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

Warm Dairy

While the potatoes cook, heat the milk and butter together in a small saucepan over low heat until the butter is melted and the mixture is warm but not boiling (alternatively microwave in 30-second bursts). Warming prevents cooling the potatoes and helps them absorb the dairy for a creamier texture.

Mash Potatoes

Using a potato ricer for the smoothest result, press the potatoes into a large bowl or back into the pot. If you prefer a slightly textured mash, use a hand masher. Avoid using a blender or food processor which can make potatoes gummy.

Combine

With the riced or mashed potatoes hot, add the warm milk and butter mixture a little at a time, folding gently with a wooden spoon or spatula until you reach the desired consistency. Stir in the optional sour cream or crème fraîche at this point for extra richness.

Season

Taste and adjust seasoning by adding kosher salt to taste and freshly ground black pepper (start with 1 teaspoon and adjust). Mix gently to incorporate without overworking the potatoes.

Finish & Serve

Transfer the mashed potatoes to a serving bowl. Dot with an extra tablespoon of butter if desired and sprinkle chopped fresh chives or parsley on top as garnish. Serve immediately. If you need to keep them warm, place the bowl over a pot of barely simmering water and cover, or keep in a low oven (200°F/95°C) for up to 30 minutes, stirring once before serving.