Mashed Potato Recipe

Prepare potatoes

Peel the potatoes and cut them into even 1–1.5 inch chunks so they cook uniformly. Place the cut potatoes in a large bowl of cold water while you prepare the pot to prevent browning.

Start boiling

Place the potato chunks in a large pot and add cold water until the potatoes are covered by about 1 inch (approximately 6 cups for 2 lbs). Add 1 tablespoon kosher salt to the water. Cover the pot and bring to a gentle boil over high heat, then reduce to medium-high to maintain a steady simmer.

Cook until tender

Simmer the potatoes uncovered for 12–18 minutes, depending on chunk size. Check doneness by piercing a piece with a fork; it should slide off easily without falling apart. When tender, immediately drain the potatoes well in a colander for 1–2 minutes to remove excess water.

Warm dairy and melt butter

While the potatoes are boiling (or immediately after draining), warm 1 cup whole milk and 2 tablespoons heavy cream (if using) in a small saucepan over low heat until just steaming — do not boil. Add 4 tablespoons unsalted butter to the warm milk to melt, or melt the butter separately and combine with the warm milk.

Mash potatoes

Return the drained potatoes to the still-warm pot and place over very low heat for 30–60 seconds to evaporate any remaining surface moisture, shaking the pot gently. Remove from heat. Using a potato ricer or a hand masher, process the potatoes to your desired texture: ricer for very smooth, masher for a slightly rustic texture.

Incorporate butter and milk

Gradually add the warm butter-milk mixture to the mashed potatoes, about 1/4 cup at a time, stirring gently with a wooden spoon or silicone spatula until incorporated and you reach your desired consistency. If potatoes feel tight, add more milk a tablespoon at a time.

Season

Taste and season with approximately 1 teaspoon fine salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Mix gently to combine. If you prefer richer potatoes, stir in an extra tablespoon of butter or up to 2 more tablespoons heavy cream.

Finish and garnish

Transfer the mashed potatoes to a warmed serving bowl. Sprinkle with 2 tablespoons finely chopped fresh chives if desired. Serve immediately. If holding for a short time, keep covered and warm in a low oven (200°F / 95°C) for up to 30 minutes, stirring once before serving.