Ingredients
Equipment
Method
- Peel and cut potatoes into rough 2-inch pieces for even cooking.
- Place potatoes in a large pot and cover with cold water by 1 inch; stir in 2 tablespoons kosher salt.
- Bring to a gentle boil, then reduce to a steady simmer. Cook until knife-tender (zero resistance), 20–30 minutes.
- Meanwhile, warm half-and-half with 2 teaspoons kosher salt over low heat until steaming at the edges; do not boil.
- Drain potatoes in a colander and let steam-dry for 2 minutes.
- In the empty pot, melt the butter over medium heat, then turn off the heat.
- For the smoothest texture, rice the potatoes directly into the pot of melted butter (or return potatoes to the pot and mash).
- Gently fold butter and potatoes together with a spatula until absorbed—do not stir vigorously.
- Gradually fold in the warm half-and-half in additions until creamy and fluffy; it will look loose at first and then thicken.
- Taste and adjust seasoning; mashed potatoes should be boldly seasoned.
- Transfer to a serving bowl, swirl the top, and finish with butter pats, black pepper, and chives.
Notes
• Potato choice: Yukon Gold = creamy, buttery; Russet = extra-fluffy. A 50/50 mix gives the best of both.
• Chef rules: Salt the cooking water, always add warm dairy, and never use a blender/food processor (it makes them gluey).
• Make-ahead (up to 2 days): Spread in a buttered baking dish, cover with plastic wrap touching the surface. Reheat at 350°F/175°C 30–40 min covered with foil; add a splash of cream and dot with butter; stir once.
• Keep-warm: Slow cooker on WARM up to 4 hours; stir hourly and add cream if needed.
• Freezer (best within 2 months): Cool completely, add a little extra butter, portion (2 cups), and freeze airtight. Thaw overnight; reheat gently with cream/butter.
• Variations:
– Garlic: Mash in 6–8 cloves roasted garlic (or 3–4 cloves sautéed in butter).
– Loaded: Fold in 1 cup sharp cheddar, 6 strips crispy bacon, and 1/2 cup sour cream; top with more.
– Healthy swaps: Use part cauliflower; Greek yogurt for some butter; or broth for part of the cream.
– Vegan: Vegan butter or olive oil + unsweetened almond/oat milk; add nutritional yeast for umami.
• Fixes: Too thick → add warm cream. Too thin → cook over low heat, stirring to evaporate. Too salty → reheat with a peeled quartered potato, then remove.