Potato Recipe

Wash and cut

Scrub the potatoes under cold running water to remove dirt. If desired, peel them; for creamier texture keep skins on. Cut potatoes into even 1½–2 inch chunks so they cook uniformly.

Place in pot

Place the potato chunks in a large pot and add enough cold water to cover by about 1 inch (approximately 2 liters for 4 medium potatoes). Add 1 tablespoon coarse salt to the water.

Bring to a boil and simmer

Place the pot over high heat and bring to a rolling boil. Reduce heat to maintain a gentle boil or brisk simmer. Cook uncovered until potatoes are tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Drain

Carefully drain the potatoes in a colander. Return the drained potatoes to the still-warm pot and place the pot over the turned-off burner for 1 minute to evaporate excess moisture (shake the pot gently).

Warm dairy

While potatoes drain, warm the butter and milk together in a small saucepan over low heat until the butter has melted and the milk is warm but not boiling. If using garlic, add minced garlic to the milk mixture to soften the raw bite.

Mash potatoes

Using a potato masher, ricer, or hand mixer on low, begin mashing the potatoes in the pot. For the smoothest texture, push the potatoes through a ricer into a warm bowl.

Incorporate dairy

Gradually add the warm butter-milk mixture to the mashed potatoes, stirring with a wooden spoon or using the masher. Add just enough to reach your desired consistency. If using sour cream or cheese, fold them in now.

Season

Season the mashed potatoes with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Garnish and serve

Transfer potatoes to a serving bowl. Top with remaining tablespoon of butter if desired and sprinkle chopped chives or parsley over the top. Serve hot.