Mashed Potatoes Recipe

Prep potatoes

Peel the potatoes (or leave skins on for more texture) and cut into even 1-1.5 inch cubes so they cook evenly. Rinse briefly to remove excess starch.

Start in cold water

Place the cut potatoes in a large pot and add cold water to cover by about 1 inch (approximately 1.5 L total). Add 1 tablespoon kosher salt to the water. Starting with cold water ensures even cooking and prevents the outside from overcooking.

Boil until tender

Bring the pot to a rolling boil over high heat, then reduce to medium-high to maintain a gentle boil. Cook uncovered until a fork or paring knife slides in easily and the potato pieces are tender, about 12–18 minutes depending on size.

Drain well

Drain the potatoes in a colander and let them sit for 1–2 minutes to allow excess steam to escape; this prevents watery mashed potatoes. If you used garlic cloves and want garlic-flavored potatoes, add the garlic to the pot with the potatoes while boiling and mash together after draining.

Warm butter and dairy

While the potatoes are boiling, combine the unsalted butter, whole milk, and heavy cream in a small saucepan and warm gently over low heat until the butter melts and the mixture is hot but not boiling. Warming prevents cooling the potatoes and helps absorb the liquids more smoothly.

Mash potatoes

Return the drained potatoes to the warm pot (off heat) or a large bowl. Use a potato ricer or a hand masher for creamier texture; press through a ricer for the smoothest result. Gradually add the warm butter-dairy mixture a little at a time while mashing until you reach your desired consistency.

Season

Taste and season with the finishing salt (start with 1 teaspoon) and 1/2 teaspoon freshly ground black pepper. Adjust salt, pepper, and dairy to taste — add more milk or cream if you prefer looser mashed potatoes or a little more butter for richness.

Add optional ingredients

If using minced chives, fold them into the mashed potatoes now. If you boiled garlic with the potatoes, mash the garlic into the potatoes for a mellow garlic flavor. For a more pronounced garlic taste, sauté minced garlic in a tablespoon of butter until fragrant and stir in.

Serve

Transfer mashed potatoes to a warmed serving bowl, top with a pat of butter if desired, sprinkle a little extra chopped chive and a grind of black pepper. Serve immediately.