Mashed Potatoes Recipe

Time40m

Serves4

A proper comfort dish

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Ingredients

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1
Prep potatoes
Peel the russet potatoes and cut them into uniform 1 to 1.5-inch chunks so they cook evenly. Place the cut potatoes in a large pot.
2
Cover with water and salt
Add cold water to the pot until the potatoes are covered by about 1 inch (approximately 6 cups). Stir in 1 tablespoon kosher salt.
3
Boil until tender
Bring the pot to a gentle boil over high heat, then reduce to a steady simmer. Cook uncovered until a knife easily slides through the largest chunk, about 15–20 minutes depending on size. Start checking at 12 minutes.
4
Drain thoroughly
Drain the potatoes in a colander and return them to the hot pot. Let them sit off heat for 1–2 minutes to allow excess steam to evaporate (this helps keep the mash from becoming watery).

5
Warm butter and dairy
While the potatoes are cooking, combine the unsalted butter, whole milk, and heavy cream in a small saucepan or microwave-safe container and warm gently until the butter just melts and the mixture is warm (do not boil). Warming prevents cooling the potatoes and helps them absorb the liquid.
6
Mash and add butter mixture
Return the drained potatoes to the pot or a large mixing bowl. Using a potato masher (for a chunkier texture) or a ricer (for silkier potatoes), mash the potatoes until mostly smooth. Gradually add the warm butter-and-dairy mixture, mashing or folding after each addition, until you reach the desired creaminess. You may not need all the liquid; stop when texture is right.

7
Season and taste
Season the mashed potatoes with the 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Fold gently to combine and taste; adjust salt and pepper as needed.
8
Finish and serve
If using, stir in the minced chives. Transfer the mashed potatoes to a serving bowl and top with a pat of butter if desired. Serve immediately while hot.