Chef's Potatoes Recipe

Prepare potatoes

Wash and scrub the potatoes well. If they are medium-to-large, cut into even 1 to 1¼-inch cubes so they cook evenly. Leave smaller potatoes whole or halved.

Boil

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just fork-tender, about 10–15 minutes depending on size. Drain well in a colander and return to the hot pot off the heat for 1–2 minutes to evaporate excess moisture.

Cook aromatics

While the potatoes boil, heat 1 tablespoon olive oil and 1 tablespoon butter in a small skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat.

Warm dairy

In a small saucepan or in the microwave, warm the milk and remaining 2 tablespoons butter until the butter melts and the milk is warm (not boiling). This helps prevent cold milk from seizing the potatoes and keeps the texture silky.

Mash potatoes

Using a potato masher or ricer, mash the drained potatoes in the hot pot until mostly smooth but with a bit of texture—avoid overworking to keep them fluffy. If you used a ricer you will have a very smooth result; a masher produces a slightly rustic texture.

Add aromatics and dairy

Add the warmed milk and butter mixture, the cooked shallot and garlic (including any oil from the pan), the sour cream, grated Parmesan, chopped parsley and chives. Fold gently until incorporated. Taste and add the remaining 1/2 teaspoon kosher salt (or to taste), the black pepper, and paprika. Adjust seasoning as needed.

Transfer the potatoes to a warmed serving dish. If desired, smooth the top and create slight peaks using a spoon, then sprinkle the additional grated Parmesan lightly and broil for 2–3 minutes to create a golden crust (watch carefully to avoid burning).

Alternatively, skip broiling and simply drizzle the optional olive oil or melted butter, sprinkle extra chives for garnish, and serve warm.

Serve immediately as a side. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk to restore creaminess.