Mashed Potatoes Recipe

Prepare potatoes

Peel the russet potatoes (you may leave some skin for texture if you prefer). Cut potatoes into uniform 1 to 1½-inch cubes so they cook evenly.

Rinse and start cooking

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and break apart easily with a fork, about 12–15 minutes depending on cube size.

Warm dairy

While potatoes cook, combine the whole milk, heavy cream, and 2 tablespoons of the butter in a small saucepan and warm over low heat until just hot (do not boil). If using garlic for a subtle roasted-garlic flavor, smash the clove and add to the milk mixture; remove the clove before adding the dairy to the potatoes.

Drain

When potatoes are tender, drain them thoroughly in a colander for 1–2 minutes to remove excess water. Return the drained potatoes to the still-warm pot (off the heat) for 30–60 seconds to let residual moisture evaporate—this helps prevent watery mash.

Mash

Using a potato ricer or food mill for the smoothest texture, process the potatoes into a large warm bowl or back into the pot. If you prefer chunkier mashed potatoes, use a hand masher. Add the remaining 2 tablespoons butter and pour in about half of the warmed milk mixture. Stir gently with a wooden spoon or rubber spatula until incorporated.

Adjust texture and seasoning

Add more of the warmed milk mixture a little at a time until you reach the desired creaminess. Season with 1 teaspoon salt (or to taste) and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed. If you used garlic in the milk, ensure flavor is balanced.

Finish and serve

Transfer mashed potatoes to a serving bowl. Dot with remaining butter if you like a glossy finish. Sprinkle chopped chives or parsley over the top for color and freshness. Serve hot.