Mashed Potatoes Recipe

Prep potatoes and garlic

Place peeled and chunked potatoes in a large bowl of cold water as you work to keep them from discoloring. Add whole garlic cloves to the bowl with the potatoes to cook with them for a mild roasted-garlic flavor (optional: if you prefer more pronounced garlic flavor, mince and sauté separately).

Cook potatoes

Put potatoes and garlic in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the kosher salt to the water. Bring to a vigorous simmer over high heat, then reduce to medium-low to maintain a gentle boil. Cook until potatoes are fork-tender, about 15–20 minutes depending on chunk size.

Warm dairy

While potatoes cook, combine the milk and butter in a small saucepan and warm over low heat until butter is melted and mixture is hot but not boiling (about 3–5 minutes). Warming the dairy prevents cooling the potatoes and helps them absorb liquids more easily.

Drain and steam-dry

When potatoes are tender, drain them thoroughly in a colander and return them to the hot pot. Place the pot back on the stove over low heat for 30–60 seconds, shaking the pot occasionally to evaporate excess moisture. This step helps produce fluffy mashed potatoes.

Mash and combine

Use a potato masher, ricer, or food mill to mash the potatoes and cooked garlic until mostly smooth. Gradually add the warm milk-and-butter mixture, stirring with a wooden spoon or silicone spatula until incorporated and you reach the desired creaminess. Stir in the sour cream. If the potatoes are too stiff, add up to 2 tablespoons of additional cream or milk, one tablespoon at a time, until you reach the preferred consistency.

Season and finish

Taste and season with the remaining 1/2 teaspoon kosher salt and the 1/2 teaspoon freshly ground black pepper (adjust to taste). Fold in optional grated cheddar or crumbled bacon now if using, until evenly distributed and slightly melted (about 1–2 minutes).

Serve

Transfer mashed potatoes to a warm serving bowl, dot with an extra tablespoon of butter if desired, and sprinkle with chopped chives as garnish. Serve immediately.

Grated cheddar: Stir in the cheddar after mashing while potatoes are still hot so the cheese melts smoothly. Bacon: Cook bacon until crisp (pan-fry, bake, or microwave), drain on paper towels, crumble, and fold into the finished potatoes. Combine both for loaded mashed potatoes, and adjust salt accordingly.