Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes and cut them into uniform 1- to 1½-inch chunks so they cook evenly. Rinse the pieces briefly to remove excess surface starch.

Cook potatoes

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

Drain and steam-dry

Drain the potatoes well in a colander. Return them to the still-warm pot off the heat and let them sit for 1–2 minutes to allow excess moisture to evaporate (this helps prevent watery mashed potatoes).

Warm dairy

Add the butter pieces and warmed milk (and optional heavy cream) to a small saucepan and warm gently until the butter has just melted and the liquid is warm but not boiling. Warming prevents cooling the potatoes and helps them absorb liquid more easily.

Mash potatoes

Using a potato ricer or masher, pass or mash the potatoes directly back into the pot or into a large mixing bowl until smooth with small lumps as desired. Avoid overworking if you want fluffier texture; overmixing (especially with a mixer) can make them gluey.

Combine with dairy

Gradually stir the warm butter-milk mixture into the mashed potatoes a little at a time until you reach your preferred consistency. You may not need all the liquid. Season with 1 teaspoon salt and ½ teaspoon freshly ground black pepper, tasting and adjusting as necessary.

Transfer the mashed potatoes to a serving bowl. Dot with a little extra butter on top if desired and garnish with minced chives or parsley. Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 3 days.