Potato Recipe

Wash, peel and cut

Wash the potatoes under cold running water to remove dirt. Peel them with a vegetable peeler (leave skins on if you prefer). Cut potatoes into even 1 to 1 1/2-inch chunks so they cook evenly.

Place in pot

Put the cut potatoes in a large saucepan or pot and cover with cold water by about 1 inch (use the 1.5 L of cold water as a guideline). Add 2 tsp kosher salt to the water.

Bring to a boil

Bring the pot to a rolling boil over high heat. Once boiling, reduce heat to maintain a gentle boil and cook until potatoes are fork-tender, about 12–15 minutes depending on chunk size.

Drain

Drain the potatoes in a colander and return them to the hot pot off the heat. Let them sit for 1 minute to allow excess steam to escape (this helps dry them so mashed potatoes aren’t watery).

Mash and add butter

Use a potato masher or ricer to mash the potatoes to your desired texture. Add 3 tbs unsalted butter while potatoes are still hot so it melts evenly.

Add milk and season

Warm 120 ml whole milk slightly (in microwave or small saucepan) and add gradually, mashing or stirring until you reach a smooth, creamy consistency. Season with 1 tsp freshly ground black pepper and taste for salt, adding more if needed.

Garnish

Stir in chopped fresh chives if using. Serve immediately while hot.

Preheat and toss

If you prefer roasted potatoes instead of mashed: preheat oven to 220°C (425°F). Halve or quarter the potatoes into 1–2 inch pieces, toss with 2 tbs olive oil, 1 tsp paprika (optional), and 1 tsp kosher salt (reduce salted water earlier or omit).

Roast

Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 25–35 minutes, turning once halfway through, until golden brown and crisp on the edges and tender inside.

Finish

Remove from oven, season with freshly ground black pepper, toss with the 3 tbs butter (melted over the hot potatoes) or sprinkle with chopped chives and serve hot.