Potatoes Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Peel if you prefer (skins can be left on for texture). Cut potatoes into uniform 1- to 1.5-inch chunks so they cook evenly.

Boil

Place the potato chunks in a large pot and add the 2 liters of water and 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on chunk size. Test by piercing a piece with a fork—there should be little resistance.

Drain and steam-dry

Drain the potatoes in a colander. Return them to the hot pot and set over low heat for 1–2 minutes, shaking the pot occasionally to help excess moisture evaporate. This yields fluffier potatoes for mashing or better texture for other preparations.

Warm dairy

While potatoes steam-dry, warm the milk, butter, and optional cream in a small saucepan over low heat until butter melts and mixture is hot but not boiling. Warming prevents cooling the potatoes and helps create a smooth mash.

Mash

Using a potato masher, ricer, or hand mixer, mash the potatoes to your desired consistency. If you want ultra-smooth potatoes, press the potatoes through a ricer. Gradually add the warmed milk-and-butter mixture while mashing until you reach a creamy texture—about 3/4 to all of the liquid depending on preference.

Season

Stir in 1 teaspoon kosher salt (or to taste) and 1 teaspoon freshly ground black pepper. Fold in the chopped fresh chives. Taste and adjust seasoning. If using optional add-ins (garlic, Parmesan, bacon), fold them in now: stir in the minced garlic and grated Parmesan while hot so cheese melts; sprinkle chopped crisp bacon on top or fold through.

Serve

Transfer mashed potatoes to a serving bowl, dot with an extra tablespoon of butter if desired, and garnish with additional chives and a grind of black pepper. Serve hot.

Preheat and toss

If you prefer roasted potatoes instead of mashed: preheat oven to 425°F (220°C). After cutting the potatoes into 1-inch cubes, toss them with 2 tablespoons olive oil and 1 teaspoon kosher salt and 1/2 teaspoon black pepper (from the listed amounts).

Roast

Spread potatoes in a single layer on a rimmed baking sheet. Roast for 25–35 minutes, turning halfway, until golden brown and crisp outside and tender inside. For extra flavor, add minced garlic in the last 5 minutes and sprinkle Parmesan in the last 2–3 minutes of roasting.

Finish and serve

Remove from oven, toss with chopped chives and additional butter or a drizzle of olive oil. Taste and adjust seasoning, then serve hot.