Ingredients
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3 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
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1 tablespoon salt (for boiling water)
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1 cup whole milk (warm)
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1/2 cup heavy cream (warm; or use more milk if preferred)
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1/2 cup unsalted butter, cut into pieces
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Salt and black pepper, to taste
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Optional: 2–3 cloves garlic, peeled (boil with potatoes for garlic mash)
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Optional: Fresh chives or parsley, for garnish
Instructions
1. Boil the Potatoes:
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Place potato chunks in a large pot and cover with cold water.
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Add 1 tablespoon salt and bring to a boil over high heat.
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Reduce to a simmer and cook 15–20 minutes, or until fork-tender.
2. Drain and Dry:
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Drain well and return potatoes to the hot pot.
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Let them sit on low heat for 1–2 minutes to allow excess moisture to evaporate (makes fluffier mash).
3. Mash & Mix:
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Use a potato masher or ricer to mash potatoes to desired texture.
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Gradually add butter, stirring until melted and incorporated.
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Slowly mix in warm milk and cream, stirring until smooth and creamy.
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Season generously with salt and pepper to taste.
4. Serve Warm:
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Transfer to a serving bowl.
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Top with an extra pat of butter and garnish with chopped herbs, if desired.