Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes (optional: leave some skin for texture) and cut them into even 1 to 1½-inch cubes so they cook uniformly.

Rinse

Rinse the cut potatoes under cold running water to remove excess starch until the water runs clearer.

Boil

Place the potatoes in a large pot and add the cold water to cover by about 1 inch. Add 1 tablespoon kosher salt. Bring to a vigorous simmer over high heat, then lower to maintain a gentle boil. Cook until potatoes are fork-tender, about 12–15 minutes depending on cube size.

Drain

Drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess water. Return potatoes to the still-warm pot and place pot back on the warm (turned-off) burner for 30–60 seconds to steam off remaining moisture — shake the pot gently to prevent sticking.

Warm dairy

While the potatoes dry briefly, warm the butter and milk together in a small saucepan over low heat until the butter melts and the liquid is hot but not boiling (or microwave in a heatproof container for 45–60 seconds). Warming prevents cooling the potatoes and helps them absorb the liquids for a creamier result.

Mash

Using a potato ricer or masher, pass or mash the potatoes back into the pot or a large mixing bowl until mostly smooth with small lumps as desired. For very smooth potatoes, use a ricer or food mill.

Incorporate liquids

Gradually pour the warm milk-and-butter mixture into the mashed potatoes, stirring gently with a wooden spoon or rubber spatula until combined and silky. If using sour cream, fold it in now.

Season

Taste and season with approximately 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; adjust to your preference. If potatoes are too stiff, add additional warmed milk 1 tablespoon at a time until desired consistency is reached.

Garnish & serve

Transfer mashed potatoes to a serving bowl, dot with an extra pat of butter if desired, and sprinkle with minced fresh chives. Serve immediately while hot.