Ingredients
Scale
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon salt (for boiling water)
- 1/2 cup unsalted butter, softened
- 3/4 cup whole milk or heavy cream, warmed
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper
- Optional: Fresh chives for garnish
Instructions
- Peel the potatoes and cut them into uniform 1-inch chunks. This ensures that they all cook at the same rate. Place the chunks into a large pot and cover them with cold water by at least an inch. Add a teaspoon of salt to the water to season the potatoes from the inside out.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and let them simmer for about 15 to 20 minutes. You will know they are done when a fork easily pierces the potato and it slides right off.
- Drain the potatoes into a colander. For the best texture, return the drained potatoes to the hot pot for about one minute over low heat. Shake the pot gently to let any remaining steam evaporate. This prevents the mashed potatoes from becoming watery.
- Use a potato masher or a ricer to break down the potatoes until no large lumps remain. If you want them extra smooth, a ricer is the best tool for the job. Avoid using a blender or food processor, as this will make the potatoes gummy.
- Gently stir in the softened butter until melted. Gradually pour in the warm milk or cream, stirring with a wooden spoon or spatula until the potatoes reach your desired consistency. Season with salt and pepper to taste.
- Cook Time: 35 minutes
- Diet: Vegetarian, Gluten-Free