Mashed Potatoes Recipe

Prepare and cook potatoes

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

Drain and steam-dry

Drain the potatoes in a colander. Return them to the hot pot off the heat and let sit, covered, for 1–2 minutes to allow excess moisture to evaporate. This helps prevent watery mashed potatoes.

Warm milk and butter

While the potatoes cook, combine the milk and butter in a small saucepan over low heat until the butter is melted and the mixture is warm but not boiling (or microwave in a heatproof container for 45–60 seconds). Warming prevents cooling the potatoes and helps them absorb the dairy for a smoother texture.

Mash potatoes

Return the drained potatoes to the pot or a large bowl. Use a potato masher, ricer, or food mill to mash until mostly smooth with small desirable lumps (for ultra-smooth, use a ricer or food mill).

Incorporate dairy and extras

Gradually stir in the warm milk and butter mixture, adding a little at a time until you reach the desired consistency. Fold in sour cream and cream cheese (if using) until fully incorporated and smooth. Taste and adjust seasoning.

Season mashed potatoes with the 1 teaspoon salt estimate and 1 teaspoon freshly ground black pepper. Stir gently to combine. If potatoes taste flat, add a pinch more salt and re-taste. Transfer to a serving bowl.

Garnish with chopped fresh chives or parsley and a small pat of butter if desired. Serve immediately. If not serving right away, keep warm in a covered dish in a low oven (200°F / 95°C) or in a slow cooker set to warm; stir occasionally and add a splash of warm milk if they begin to dry out.