Mashed Potatoes Recipe

Prepare potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes (test with a fork).

Warm dairy

While potatoes cook, combine milk, heavy cream, butter, and crushed garlic in a small saucepan and warm over low heat until butter is melted and mixture is hot but not boiling, about 3–5 minutes. This prevents cooling the potatoes when you mash.

Drain and mash

Drain potatoes well in a colander and return to the hot pot. Discard the garlic cloves (or mince and keep if you want a pronounced garlic flavor). Mash potatoes with a potato masher or ricer until mostly smooth.

Finish mashed potatoes

Stir warmed milk/cream/butter mixture into the mashed potatoes a little at a time until you reach desired consistency. Add cream cheese if using and stir until incorporated. Season with remaining 1 tsp salt and 1 tsp black pepper, taste and adjust. If potatoes are too thick, add up to 1/4 cup chicken broth or reserved pan juices to loosen. Keep warm while you cook the chicken.

Prepare chicken

Pat chicken breasts dry and season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook undisturbed 4–6 minutes until golden. Flip and reduce heat to medium; cook another 4–6 minutes or until an instant-read thermometer inserted in the thickest part reads 160–165°F (71–74°C), adjusting time based on thickness. If breasts are browning too quickly, lower heat and cover for the last few minutes.

Rest and finish

Transfer cooked chicken to a cutting board and let rest 5 minutes. If desired, squeeze half a lemon over the chicken. Reserve any pan juices for thinning mashed potatoes or spooning over the chicken when serving.

Slice or serve whole

Slice chicken against the grain into 1/4–1/2-inch slices or serve whole atop a bed of mashed potatoes. Spoon pan juices or a little extra butter over the chicken for shine and flavor.

Place a generous scoop of mashed potatoes in the center of each plate. Top with sliced or whole chicken. Spoon any reserved pan juices or up to 1 tablespoon extra butter over potatoes and chicken. Garnish with chopped chives or parsley. Serve immediately.