Mashed Potatoes Recipe

Peel and cut

Peel the potatoes (leave skins on for rustic texture if preferred). Cut potatoes into even 1 to 1 1/2-inch cubes so they cook uniformly.

Start in cold water

Place the cut potatoes in a large saucepan or pot and add cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon kosher salt to the water.

Boil and simmer

Bring the water to a boil over high heat, then reduce to a medium simmer. Cook until potatoes are tender and easily pierced with a fork, about 12–18 minutes depending on cube size.

Drain well

Drain the potatoes in a colander and return them to the still-warm pot. Let them sit in the pot off heat for 1–2 minutes to allow excess steam to evaporate (this helps prevent watery mash).

Warm butter and milk

While potatoes cook, combine the butter and milk in a small saucepan and warm over low heat until the butter melts and the mixture is hot but not boiling (alternatively microwave until hot). Warming prevents cool dairy from cooling the potatoes and helps absorb better.

Mash potatoes

Using a potato masher, ricer, or food mill, mash the potatoes to your desired texture. For very smooth potatoes, pass them through a ricer or mill. For a more rustic mash, use a hand masher and leave small lumps.

Incorporate dairy and seasoning

Gradually add the warm butter-milk mixture to the mashed potatoes, stirring gently with a wooden spoon or spatula until creamy. Stir in the sour cream or heavy cream (if using). Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference.

Transfer mashed potatoes to a serving bowl. If desired, dot the top with an additional 1 tablespoon butter and garnish with chopped chives or parsley. Serve immediately.

Make-ahead note: Store in a covered container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk and stirring until warmed through.