Mashed Potatoes Recipe

Prepare and cook potatoes

Place peeled and cut potatoes in a large pot and add cold water until potatoes are covered by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, 15–20 minutes depending on size of chunks.

Drain

Drain potatoes thoroughly in a colander for 1–2 minutes to remove excess water. Return potatoes to the hot pot off the heat for about 1 minute to allow remaining steam to escape (this helps prevent watery mash).

Warm milk and butter

While potatoes cook, combine the butter and milk in a small saucepan and warm gently over low heat until the butter melts and milk is hot but not boiling (or heat in a microwave in 20–30 second intervals). Keep warm.

Mash and combine

Using a potato ricer, food mill, or masher, process the drained potatoes back in the pot until mostly smooth (avoid overworking if using a stand mixer to prevent gluey texture). Gradually add the warm butter and milk mixture, stirring with a wooden spoon or spatula until the potatoes reach your desired consistency. If using, fold in the sour cream or heavy cream now for extra richness.

Season and adjust

Taste the mashed potatoes and season with the 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adding more if needed. If the mash is too stiff, stir in additional warmed milk 1 tablespoon at a time until desired texture is reached.

Serve

Transfer mashed potatoes to a serving bowl. Dot with an extra tablespoon of butter if desired and sprinkle chopped chives or parsley on top. Serve immediately.