Nice Mashed Potatoes

1. Start cold, salt early. Add the potatoes to a large pot and cover with cold water by about 1 inch. Salt the water (aim for pleasantly salty, about 1 to 2 tablespoons kosher salt for a large pot). Starting cold helps the pieces cook evenly so the outside does not turn mushy before the centers are tender.

2. Boil, then simmer. Bring to a boil over high heat, then reduce to a steady simmer. Cook 15 to 20 minutes, until very tender. A fork should slide in easily, and a chunk should crush with light pressure.

   

3. Drain well, then dry them out. Drain in a colander and let them sit for a few seconds so excess water really runs off. Return the potatoes to the hot pot (off the heat). Let them sit 2 minutes, shaking the pot once or twice, to steam off extra moisture. This step is small but it makes the texture better.

4. Warm the butter and dairy. In a small saucepan over low heat, warm the butter with the milk or cream just until the butter melts. Do not boil. Warm dairy blends in smoothly and keeps the mash hot instead of cooling the whole bowl into sadness.

   

5. Mash gently. Mash the potatoes in the pot using a potato masher, or run them through a ricer for extra fluff. Stop once they are your preferred level of smooth (a few tiny lumps are totally fine if you like them homey).

6. Make it nice. Pour in the warm butter mixture and fold until absorbed. Add sour cream (and roasted garlic if using). Season with black pepper and salt to taste. Keep folding gently until creamy and fluffy. If they seem thick, add a splash more warm milk.

7. Finish and serve. Spoon into a bowl, swirl the top, and add a pat of butter. Sprinkle with chives if you want the cozy, restaurant-y look.

   

Tiny tip: If you want ultra smooth mashed potatoes, use a ricer. If you want “homey and hearty,” a masher is perfect. Either way, avoid overmixing. The moment they look good, stop touching them.