Mashed Potatoes Recipe

Prepare and start boiling

Place peeled and cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Put the pot over high heat and bring to a steady boil.

Simmer until tender

Once boiling, reduce heat to maintain a gentle, rolling simmer. Cook the potatoes until they are tender and easily pierced with a fork, about 12–18 minutes depending on cube size.

Drain and dry

Drain potatoes thoroughly in a colander. Return them to the hot pot off the heat and let sit for 1–2 minutes to allow excess steam to escape and the potatoes to dry—this prevents watery mash.

Warm milk and butter

While the potatoes cook, combine the milk and butter in a small saucepan over low heat until the butter melts and the mixture is warm (do not boil). Alternatively microwave in a jug in 20–30 second bursts until warm.

Mash the potatoes

Using a potato ricer, food mill, or a sturdy potato masher, work the drained potatoes until mostly smooth. For the silkiest texture, push potatoes through a ricer or mill back into the pot.

Add dairy and combine

Pour the warm milk and melted butter into the potatoes in two additions, gently folding with a wooden spoon or spatula after each addition until combined and smooth. If using sour cream or crème fraîche, fold it in at the end for extra richness.

Taste the mashed potatoes and adjust seasoning with fine sea salt and freshly ground black pepper. If the mash is too thick, add additional warm milk 1 tablespoon at a time until desired consistency is reached.

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