Mashed Potatoes Recipe

Prepare potatoes

Place peeled and cut potato chunks into a large bowl of cold water and swish briefly to remove surface starch. Drain and set aside while you prepare the pot.

Cook potatoes

Put the potato chunks into a large pot and add enough cold water to cover them by about 1 inch. Add 1 tablespoon salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–18 minutes depending on chunk size. Begin testing at 12 minutes; a knife should slide easily through with minimal resistance.

Warm milk and butter

While potatoes cook, combine the 1 cup of milk and 2 tablespoons of the butter in a small saucepan or microwave-safe container and warm until the butter is melted and the milk is hot but not boiling (around 140–160°F / warm to the touch). Keeping the dairy warm prevents cooling the potatoes and helps them absorb liquids better.

Drain and steam-dry

When potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the still-warm pot and place the pot back on the turned-off burner for 1 minute to allow excess steam to evaporate. Gently shake the pot occasionally to prevent sticking.

Mash potatoes

Using a potato masher, ricer, or food mill, mash the potatoes to your desired texture while still in the pot. If using a ricer or food mill, you will get smoother potatoes; a masher leaves a bit more texture.

Incorporate butter and warm milk

Add the remaining 2 tablespoons of butter and the warmed milk gradually to the mashed potatoes. Stir with a stiff rubber spatula or wooden spoon (or use a low-speed electric hand mixer briefly if you prefer very fluffy potatoes). Add the 1 tablespoon sour cream or yogurt if using. Mix until smooth and just combined. Avoid overbeating to prevent gluey potatoes.

Season and adjust

Taste and season with additional salt to taste and about 1/2 teaspoon freshly ground black pepper. If potatoes are too thick, add more warm milk 1 tablespoon at a time until desired consistency is reached. If too thin, cook gently on very low heat, stirring, to evaporate a little liquid (or add a small knob of butter).

Transfer mashed potatoes to a warmed serving bowl. Dot the top with the remaining 2 tablespoons of cubed butter so it melts on top (or drizzle with the 1 teaspoon olive oil / melted butter). Sprinkle chopped chives or parsley if using. Serve immediately.

Leftovers: Cool quickly, store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk in a saucepan over low heat or in the microwave, stirring occasionally.