Mashed Potatoes Recipe

Peel and cut potatoes

Peel the potatoes and cut them into evenly sized 1- to 1.5-inch cubes so they cook uniformly. Place the cut potatoes into a large bowl of cold water to prevent browning while you finish prepping.

Prepare garlic

Smash the garlic cloves with the flat side of a knife and peel. Leave whole if you want a mild garlic flavor; mince finely if you prefer more pronounced garlic in the mash.

Boil potatoes

Place the potatoes in a large pot and add enough cold water to cover by about 1 inch (use ~8 cups as a guide). Add 1 tsp of the kosher salt to the water. Bring to a rapid simmer over high heat, then reduce to medium and cook until potatoes are fork-tender, about 15–20 minutes depending on cube size.

Cook garlic (optional)

During the last 5 minutes of the potato cook time, add the smashed or minced garlic to the pot to cook with the potatoes so the garlic softens and mellows. If you prefer very mild garlic, add whole cloves and remove them after cooking; for assertive garlic, add minced early.

Once potatoes are tender, reserve 1/2 cup of the hot cooking liquid, then drain the potatoes and garlic in a colander. Return the drained potatoes and garlic to the still-warm pot set over low heat for 1–2 minutes, shaking the pot gently, to evaporate excess surface moisture—this helps produce fluffy mashed potatoes.

Warm dairy

While the potatoes are drying, warm the milk and butter together in a small saucepan or in the microwave until the butter is melted and the mixture is hot but not boiling. Stir in the remaining 1/2 tsp kosher salt so it dissolves.

Mash potatoes

Using a potato masher, ricer, or food mill, mash the potatoes (and cooked garlic) to your desired texture. For the creamiest result, push the potatoes through a ricer or food mill.

Incorporate dairy

Gradually add the warm milk-butter mixture to the mashed potatoes, stirring gently with a wooden spoon or spatula until incorporated. If the mash seems too stiff, add up to the reserved 1/2 cup potato cooking liquid a few tablespoons at a time until you reach the desired consistency. Stir in the sour cream if using.

Season and adjust

Taste and season with the remaining 1/2 tsp kosher salt (if needed) and the freshly ground black pepper. Mix gently to combine.

Finish and serve

Transfer the mashed potatoes to a serving dish. Dot with the remaining 1 tbs of butter if desired and sprinkle with the chopped chives. Serve hot.