Mashed Potatoes Recipe

Prepare and cut potatoes

Wash and peel the potatoes if desired (leaving skins on Yukon Golds is fine for texture). Cut potatoes into uniform 1½–2 inch chunks so they cook evenly. If using, toss the potato chunks lightly with the teaspoon of olive oil to prevent sticking.

Start cooking

Place the potato chunks in a large pot and add the 1 tablespoon kosher salt for the cooking water. Add enough cold water to cover the potatoes by about 1 inch. Add the whole garlic cloves to the pot for a mild garlic flavor. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Simmer until tender

Simmer the potatoes until they are easily pierced with a fork, about 15–20 minutes depending on size. Test a few pieces for tenderness.

Drain and dry

Drain the potatoes and garlic in a colander. Return the drained potatoes and garlic to the hot pot and place the pot back on the still-warm burner for 30–60 seconds, shaking the pot occasionally to evaporate excess moisture. This step helps produce fluffier mashed potatoes.

Warm dairy

While potatoes rest, warm the milk and butter together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling (or microwave briefly). If using cream cheese, add it to the warm dairy to soften and incorporate more easily.

Mash and combine

Using a potato ricer or hand masher, mash the potatoes and roasted garlic (the garlic cloves should be soft and mashable) until mostly smooth with a little texture remaining if desired. Pour in the warm milk/butter/cream cheese mixture in two additions, mashing and stirring between additions until you reach a creamy consistency. Stir in the sour cream.

Season and finish

Season the mashed potatoes with the teaspoon of kosher salt (adjust to taste) and the teaspoon of freshly ground black pepper. Stir in the minced chives if using. Taste and adjust seasoning; add more milk for a looser texture or more butter for richness.

Serve

Transfer mashed potatoes to a warmed serving bowl, top with a pat of butter or a drizzle of melted butter if desired, and garnish with extra chives or a grind of black pepper. Serve immediately.