Mash Potatoes Recipe

Peel and cut

Peel the potatoes and cut them into evenly sized chunks about 1–1.5 inches (2.5–4 cm). Uniform pieces ensure even cooking.

Rinse the cut potatoes under cold water to remove surface starch, then drain.

Place the potato chunks in a large pot and add the water so potatoes are covered by about 1 inch (2.5 cm). Add 1 tablespoon kosher salt to the water.

Bring the water to a rolling boil over high heat. Once boiling, reduce heat to maintain a gentle boil and cook until potatoes are fork-tender, 12–18 minutes depending on piece size.

Test doneness by piercing the largest piece with a fork; it should slide off easily. Drain the potatoes in a colander and let sit for 1 minute to allow excess steam to escape.

While potatoes are cooking, combine the whole milk and heavy cream in a small saucepan and warm over low heat until just hot but not boiling (about 3–4 minutes). Remove from heat and add the butter so it melts into the warm dairy.

Return drained potatoes to the still-warm pot and place the pot over low heat for 30–60 seconds, stirring gently to evaporate any remaining moisture. Remove from heat.

Mash to desired consistency

Using a potato ricer or a hand masher, press or mash the potatoes until smooth with small lumps as desired. If using a ricer, process directly into the pot or a mixing bowl.

Gradually pour the warm butter-milk mixture into the mashed potatoes while stirring with a wooden spoon or rubber spatula. Add just enough liquid to reach your preferred creaminess. Avoid overworking to keep potatoes fluffy.

Taste the mashed potatoes and season with additional salt as needed (start with 1/2 teaspoon) and the freshly ground black pepper. Mix gently to combine.

Transfer mashed potatoes to a serving bowl. If desired, dot the top with an extra tablespoon of butter and sprinkle chopped fresh chives.

Serve immediately. If holding for up to 30 minutes, keep covered and warm; stir gently before serving to restore creaminess.