Potato Recipe

Wash and cut

Wash the potatoes thoroughly under cold water to remove dirt. Peel if you prefer (peel optional). Cut each potato into even 1-inch cubes so they cook uniformly.

Salt the water

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Boil

Bring the pot to a rolling boil over high heat. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes depending on cube size.

Drain

Drain potatoes thoroughly in a colander and return them to the still-warm pot. Let them sit for 1–2 minutes to allow excess moisture to evaporate.

Dress and mash (simple tossed style)

Add the butter and olive oil to the hot potatoes. Gently toss or lightly mash with a potato masher or fork until mostly smooth but still slightly chunky, about 1–2 minutes. Season with freshly ground black pepper to taste (about 1 teaspoon). Taste and add additional salt if needed.

Plate and garnish

Spoon potatoes into a serving bowl. Top with chopped fresh chives and a dollop of sour cream if using. Serve hot.