Mashed Potatoes Recipe

Prep potatoes

Peel the russet potatoes and cut them into 1–2-inch uniform cubes so they cook evenly. Place the cut potatoes in a large bowl of cold water while you prepare the pot to remove excess surface starch and prevent browning.

Cook potatoes

Place the potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 1 tablespoon of salt. Bring the water to a gentle boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender and easily pierced with a fork, about 12–18 minutes depending on cube size.

Warm dairy

While the potatoes cook, combine the whole milk, heavy cream, and smashed garlic clove in a small saucepan over low heat. Warm gently until steaming but not boiling (about 3–5 minutes). Remove from heat and discard the garlic clove if you prefer a subtler garlic flavor. Also, cut the butter into tablespoons so it’s ready to add.

Drain and dry

When potatoes are tender, drain them in a colander and return them to the hot pot. Place the pot back on the stove over low heat for 30–60 seconds and gently stir the potatoes to evaporate excess water — this step helps keep the mash fluffy rather than watery.

Mash and combine

Using a potato ricer or a hand masher, rice/mash the potatoes until mostly smooth with a few small lumps if desired. Add the softened cream cheese (if using) and the butter, stirring until melted and incorporated. Gradually pour in the warm milk/cream mixture, stirring gently until you reach your desired consistency. Avoid overworking to prevent gluey potatoes.

Season

Taste and season with additional salt as needed and freshly ground black pepper (about 1 teaspoon to start). Adjust milk/cream or butter for texture and richness to your preference.

Serve

Transfer the mashed potatoes to a serving bowl. Dot with an extra pat of butter if desired and sprinkle with finely chopped chives. Serve immediately.