Mashed Potatoes Recipe
Make the Mashed Potatoes Recipe for fluffy, creamy comfort—simple steps for perfect results every time.
Ingredients
- 2 pounds (900 g) russet potatoes, peeled and cut into 1 1/2-inch (4 cm) chunks
- 8 cups (1.9 L) cold water, plus more as needed for rinsing
- 2 teaspoons fine sea salt, divided (1 teaspoon for boiling water, 1 teaspoon for seasoning, or to taste)
- 4 tablespoons (2 oz / 56 g) unsalted butter, cut into small pieces and at room temperature
- 1/2 cup (120 ml) whole milk, warmed
- 1/4 cup (60 ml) heavy cream, warmed
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1–2 tablespoons (4–8 g) finely chopped fresh chives, for garnish (optional)
- 1 tablespoon (4 g) finely chopped fresh parsley, for garnish (optional)
- 1 tablespoon (15 ml) extra-virgin olive oil, for drizzling on top (optional)
- 2 cloves garlic, peeled and lightly crushed (optional, for garlic-infused potatoes)
Instructions
Step 1: Prep the potatoes
Peel the russets and cut them into even 1½-inch (4 cm) chunks so they cook uniformly. Rinse the cut potatoes under cold running water for 20–30 seconds to remove excess surface starch — you should see the rinse water clear and the potato pieces look matte and slightly damp. Arrange the peeled chunks in a shallow bowl and set small dishes with the butter cubes, cracked pepper, and salt nearby for quick access.
Step 2: Cold-start the pot
Transfer the rinsed potato chunks to a large, heavy pot and cover with cold water by about an inch. Stir in one teaspoon of fine sea salt and tuck in the two lightly crushed garlic cloves if using. The visual here is a pot full of raw potato chunks submerged in pale, slightly cloudy water with a few garlic cloves nestled between pieces — orderly and ready to heat.
Step 3: Cook until tender
Bring the pot gently up to a steady simmer (no need to show the stove). Cook until the potatoes are very tender and a knife tip slips through the center with no resistance, about 15–20 minutes. The result is uniformly broken-down edges and pillowy potato pieces that yield to gentle pressure; drain them thoroughly.
Step 4: Drain and dry back in the pot
Immediately return the drained, steaming potato pieces to the warm pot. Place the pot on the marble surface and let it sit over very low retained heat for a minute or two, shaking gently to evaporate excess moisture — the pieces should look slightly drier at the surface and flaky rather than water-slick. This little drying step makes the final mash airy, not watery.
Step 5: Warm the dairy
While the potatoes finish, warm the milk and heavy cream together until just heated through (warm, not boiling). Keep the dairy in a small glass jug so it reads clearly in the flatlay and remains ready to pour in measured, warm additions.
Step 6: Mash to a fluffy base
Using a potato masher or ricer, work the hot potatoes in the pot until there are no large lumps — aim for a textured, pillowy base rather than a gluey puree. The pot should show visible strands and soft curds of potato, a matte, fluffy texture that promises lightness.
Step 7: Add butter and seasoning
Drop the room-temperature butter pieces onto the hot mashed potatoes and sprinkle the remaining teaspoon of fine sea salt and freshly ground black pepper. Gently fold with a spatula until the butter is melted and incorporated; you should see glossy butter ribbons melting into creamy white folds.
Step 8: Incorporate warmed milk and cream to finish
Gradually add the warmed milk-and-cream in two to three additions, stirring gently after each pour until the mash reaches a smooth, creamy consistency that still holds soft peaks — velvety but substantial. Taste and adjust salt and pepper, and if needed add a tablespoon of warm milk at a time to loosen. Show the finished pot: smooth, spoonable ridges with a soft peak texture and a faint sheen from butter and cream.
Step 9: Keep warm, garnish, and serve
Transfer the mashed potatoes to a warmed shallow serving bowl. Create gentle peaks with the back of a spoon, drizzle a little extra-virgin olive oil if using, and scatter finely chopped chives and parsley with a final crack of black pepper. The finished dish should look airy and luminous with delicate herb flecks and a tiny melting dot of butter on top.
Notes
- Use room-temperature butter so it folds into the mash smoothly.
- Warm the milk and cream before adding to retain heat and prevent gluey texture.
- Dry the potatoes briefly in the hot pot after draining to avoid watery mash.
- Reserve a little cooking water from the pot to adjust consistency if needed.
- For ultra-smooth potatoes, press through a ricer; for textured mash, use a masher.