Mash Recipe

Mashed Potatoes

1. 1

   Prepare potatoes

   Peel the russet potatoes and cut them into evenly sized 1 to 1.5-inch chunks so they cook uniformly.

2. 2

   Rinse and start boiling

   Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add the 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a steady simmer.

3. 3

   Cook until tender

   Simmer the potatoes until they are fork-tender, about 12–18 minutes depending on chunk size. Test by piercing a piece: it should offer little resistance and break apart easily.

4. 4

   Warm dairy and melt butter

   While the potatoes cook, combine the milk and cream in a small saucepan and warm gently over low heat until steaming but not boiling. In a separate small pan or microwave, melt the butter with the minced garlic (if using) for about 30 seconds to 1 minute to take the raw edge off the garlic.

5. 5

   Drain and dry

   When potatoes are tender, drain them in a colander for 1–2 minutes to remove excess water. Return them to the hot pot and place the pot back on the stove over very low heat for 30–60 seconds, gently shaking the pot, to evaporate residual moisture. This helps prevent watery mash.

6. 6

   Mash

   Using a potato ricer or a hand masher, press or mash the potatoes until mostly smooth with a few small lumps for texture. If you prefer ultra-smooth, use a ricer or pass through a food mill.

7. 7

   Add butter and dairy

   Add the melted butter and minced garlic (if not already combined) to the potatoes and fold gently to incorporate. Gradually add the warmed milk-and-cream mixture, stirring until you reach the desired consistency. You may not need the full amount of liquid; add it bit by bit.

8. 8

   Season

   Season the mash with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste, and adjust seasoning as needed.

9. 9

   Finish and serve

   Transfer the mash to a serving bowl. Dot with a little extra butter if desired and sprinkle the minced chives on top. Serve immediately while hot.