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 heat over medium to medium-high heat until the water reaches a low boil, about 25-30 minutes. Test for doneness by piercing a potato with a fork; it should slide in easily. If not, cook for another 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 overwork them for the best texture. Gently fold everything together with a spoon or spatula. 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 fresh chives, black pepper, and flaky sea salt. Serve immediately.
Nutrition
Notes
Adjust salt amounts based on the type you use (Kosher, table, etc.) and your preference. For a richer or smoother texture, consider using a potato ricer or food mill and adding extra butter or half and half. 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 with added butter.