Mashed Red Potatoes Recipe

Wash and cut

Rinse the red potatoes under cold water to remove dirt. Cut any larger potatoes so pieces are roughly 1 to 1½ inches so they cook evenly. Leave skins on for texture and color.

Boil

Place the cut potatoes in a large pot and add about 6 cups of cold water to cover them by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to medium-low to maintain a simmer. Cook until potatoes are fork-tender, about 12–18 minutes depending on size.

Drain

Drain the potatoes thoroughly in a colander and return them to the hot pot. Let them sit in the pot off heat for 1–2 minutes to allow excess steam to escape (this helps avoid watery mash).

Heat dairy

While the potatoes are boiling (or after draining), combine 4 tablespoons unsalted butter and 1 cup whole milk in a small saucepan or microwave-safe container and warm until the butter is melted and mixture is hot but not boiling (about 1–2 minutes). Stir in 1 teaspoon minced garlic to bloom the flavor for 30 seconds; remove from heat.

Mash potatoes

Using a potato masher, ricer, or hand mixer on low speed, mash the hot potatoes in the pot until mostly smooth but still slightly textured if desired (about 1–2 minutes with a masher; 30–60 seconds with a ricer).

Add dairy and seasonings

Gradually pour the warm butter-milk-garlic mixture into the mashed potatoes while stirring. Add ½ cup sour cream and stir until fully incorporated. Season with 1 teaspoon salt and ½ teaspoon black pepper. Taste and adjust salt/pepper as needed. If mash is too stiff, add additional warm milk 1 tablespoon at a time until desired consistency is reached.

Finish

Transfer the mashed potatoes to a serving bowl. Dot with an extra 1 tablespoon butter if desired and sprinkle with 2 tablespoons chopped chives. Serve hot.