Ingredients
Equipment
Method
- Peel the potatoes if desired. Cut them into evenly sized pieces, about 2.5 inches. Place the potato pieces in a large saucepan and cover with cold water (about 6-8 cups). You can cook them immediately or cover and set aside for a few hours; the cold water prevents browning.
- Add 1 tablespoon of Kosher salt to the water. Cover the pot and place it over medium to medium-high heat. Bring the water to a low boil and cook the potatoes until they are tender when pierced with a fork, about 25-30 minutes. If they are not tender, cook for an additional 3-4 minutes. Drain the potatoes and return the empty pot to the stove.
- Return the empty pot to the stove over low heat. Add the butter, half and half, salt, and pepper. Stir until combined and bring to a low simmer, then turn off the heat. Return the drained potatoes to the pot. Mash the potatoes using your preferred method, being careful not to over-process them for the best texture. Gently fold everything together. Taste and adjust seasoning as needed.
- Spoon the mashed potatoes into a serving bowl. If desired, create swirls with the back of a spoon. Drizzle with melted butter and top with chopped chives, black pepper, and flaky sea salt. Serve immediately.
Nutrition
Notes
Adjust salt based on the type you use. For a richer or runnier texture, add more butter and half-and-half. For a silky smooth texture, use a potato ricer or food mill and consider adding extra butter. If your mashed potatoes are too dry, stir in more butter or half-and-half. Flavorful additions include chicken stock, cream cheese, sour cream, roasted garlic, fresh herbs, or cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days and reheated gently on the stove or in a slow cooker.