Ingredients
Scale
- Potatoes: 3 lb (1.3 kg), Russet, Yukon Gold, or 50/50
- Unsalted butter: 8 tbsp (115 g), softened
- Whole milk: 3/4–1 cup (180–240 ml), hot
- Fine sea salt: 1–1 1/2 tsp, to taste
- Black pepper: 1/2–1 tsp, to taste
Optional add‑ins:
- Sour cream: 1/4–1/2 cup (60–120 ml)
- Garlic: 2–3 cloves (simmered with potatoes or roasted)
- Chives: 2 tbsp, finely sliced
Pot water salting (recommended):
- 2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton kosher) per 4 qt/l water
Instructions
- Peel and cut potatoes into large, even chunks. Rinse briefly.
- Place in a large pot. Cover with cold, salted water by 1 inch.
- Bring to a gentle boil. Simmer until fork‑tender, 15–25 minutes.
- Drain well. Return potatoes to the hot pot. Stir over low heat 30–60 seconds to steam‑dry. Turn off heat.
- Add softened butter. Mash with a ricer or hand masher until mostly smooth.
- Pour in hot milk a little at a time. Stir until creamy and fluffy.
- Season with salt and pepper. Fold in sour cream or garlic if using. Garnish with chives. Serve hot.
Notes
- Butter first, then hot milk. This keeps starch from turning gluey.
- Dry the potatoes after draining. Less water, better texture.
- For fluffy and creamy at once, use a 50/50 Russet + Yukon blend.
- Make‑ahead: Cool, cover, and refrigerate up to 2 days. Reheat covered at 325°F/165°C with a splash of milk and a few dots of butter, 30–40 minutes.
- Dairy‑free: Use 1/4 cup good olive oil + warm plant milk (barista style). Add roasted garlic for depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American