Classic Recipe

Prepare and cook potatoes

Place the peeled and chunked potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon of the salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a fork, 12–18 minutes depending on chunk size.

Drain and dry

Drain the potatoes well in a colander. Return them to the hot pot and place the pot back on the stove over low heat for 1–2 minutes, shaking the pot occasionally, to evaporate excess moisture. This step yields fluffier mash.

Warm dairy

While potatoes drain/dry, warm the milk and butter together in a small saucepan over low heat until butter is melted and the mixture is hot but not boiling (or microwave in a heatproof container). Warming prevents cooling the potatoes and helps them absorb the liquid.

Mash and season

Using a potato masher, ricer, or food mill, mash the potatoes to your preferred texture. For a classic slightly rustic mash, use a masher; for the smoothest result, use a ricer. Gradually add the warm milk-and-butter mixture, stirring after each addition, until you reach the desired consistency. Stir in the remaining 1/2 teaspoon salt (adjust to taste), the black pepper, and the optional sour cream or cream if using. Taste and adjust seasoning.

Transfer the mashed potatoes to a serving bowl. Top with the extra pat of butter so it melts into the surface, and sprinkle with chopped chives or parsley if desired. Serve hot.