Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes (or leave skins on for a more rustic mash) and cut them into evenly sized 1- to 1.5-inch chunks so they cook evenly.

Place the potato chunks in a large pot and add cold water to cover by about 1 inch (approx. 1600 ml total water depending on pot size). Add 1 tablespoon kosher salt to the water.

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.

Reserve 1/4 cup of the cooking liquid, then drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess water.

While the potatoes are cooking, combine the milk, heavy cream, and butter in a small saucepan and warm over low heat until the butter melts and the mixture is warm but not boiling (about 3–5 minutes). Warming prevents shocking the potatoes and keeps the mash smooth.

Return the drained potatoes to the warm pot over very low heat for 30–60 seconds, shaking the pot gently. This helps evaporate residual moisture and dries the potatoes slightly for a fluffier mash.

Using a potato ricer, food mill, or masher, process the potatoes directly into the pot or a warmed mixing bowl until mostly smooth. If you prefer ultra-silky potatoes, pass them through a ricer or food mill; for a more textured mash, use a hand masher.

Gradually add the warmed milk/butter mixture to the potatoes, stirring gently with a wooden spoon or silicone spatula. Add just enough to reach your desired consistency; you may not need all the liquid. If the mash seems dry, add some of the reserved cooking liquid a tablespoon at a time.

Season the mashed potatoes with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. Remember the boiling water already contained kosher salt; adjust final seasoning accordingly.

Fold in chopped chives or parsley if using. For an extra glossy finish, stir in an additional 1 tablespoon of cold butter and gently fold until melted.

Transfer to a warmed serving bowl, top with an extra pat of butter if desired, and serve hot.