Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes (optional: leave some peel for texture) and cut them into even 1 to 1½-inch chunks so they cook uniformly. Place the cut potatoes in a large pot.

Cover the potatoes with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water to season the potatoes from the inside out.

Bring the pot to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender and break apart easily, about 15–20 minutes depending on chunk size. Test several pieces for doneness.

Reserve about ½ cup of the starchy cooking liquid, then drain the potatoes thoroughly in a colander and return them to the hot pot off the heat for 1–2 minutes. This helps any excess moisture evaporate and yields fluffier mash.

While the potatoes are finishing, warm the milk and heavy cream (if using) together with the butter in a small saucepan over low heat until the butter is melted and the mixture is hot but not boiling. Warming prevents cooling the potatoes and helps them absorb the dairy more evenly.

Mash the potatoes using a potato ricer for the smoothest texture, or a potato masher for a more rustic result. Work quickly while potatoes are hot.

Gradually add the warm butter-milk mixture to the potatoes, stirring gently with a wooden spoon or silicone spatula. Add only enough to reach your desired consistency. If the mash seems too thick, add reserved cooking liquid a tablespoon at a time until smooth and creamy.

Taste and season with the 1 teaspoon of salt (adjust more or less to preference) and the freshly ground black pepper. Fold gently to combine, taking care not to overwork the potatoes (over-mixing can make them gluey).

Transfer mashed potatoes to a warmed serving bowl. Dot with an extra tablespoon of butter if desired and sprinkle chopped chives or parsley over the top for color and fresh flavor.

Serve immediately. If holding for a short time, keep covered and warm; for longer holding, transfer to a baking dish, dot with butter, and keep in a 200°F (95°C) oven until ready to serve.