Buttery Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes (leave some skin if you prefer a more rustic texture) and cut them into evenly sized 1½- to 2-inch chunks so they cook uniformly.

Rinse

Place the cut potatoes in a colander and rinse under cold running water until the water runs mostly clear to remove excess surface starch.

Cook potatoes

Put the rinsed potatoes into a large saucepan or pot. Add the cold water so the potatoes are covered by about 1 inch. Stir in 1 tablespoon salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15–20 minutes depending on chunk size.

Drain and steam dry

Drain the potatoes thoroughly in a colander. Return them to the hot pot off the heat and let them sit for 1–2 minutes to allow residual moisture to evaporate (this helps keep the mash fluffy).

Warm dairy

While the potatoes finish steaming, warm the butter, milk, and cream together: melt 6 tablespoons unsalted butter in a small saucepan over low heat, then stir in 3 tablespoons milk and 2 tablespoons heavy cream until warmed through but not boiling. Warming prevents the potatoes from cooling and helps them absorb the liquids more easily.

Mash potatoes

Using a potato ricer, hand masher, or food mill, press or mash the potatoes back into the pot until smooth or to your desired texture. For the creamiest result, use a ricer or food mill. Avoid a high-speed blender or food processor, which can make potatoes gluey.

Add butter mixture

Pour the warm butter and milk mixture over the mashed potatoes. Stir gently with a wooden spoon or rubber spatula until incorporated and smooth. If you prefer a thinner consistency, add an additional tablespoon of milk or cream at a time until you reach the desired texture.

Season

Taste the potatoes and season with the 1 teaspoon salt (adjust up or down) and 1 teaspoon freshly ground black pepper. Fold gently to distribute the seasoning evenly.

Finish and serve

Transfer the buttery mashed potatoes to a warmed serving bowl. Dot with an extra pat (about 1 tablespoon) of butter if desired and sprinkle with 1 tablespoon finely chopped fresh chives for color and mild onion flavor. Serve immediately.