Ingredients
Equipment
Method
- Peel the potatoes if desired. Cut potatoes into evenly sized pieces, about 2.5 inches. Place potato pieces in a pot and cover with cold water (about 6-8 cups). You can cook them immediately or cover and set aside for a few hours.
- Add 1 Tablespoon of Kosher salt to the water. Cover the pot and place over medium to medium-high heat. Cook until the water reaches a low boil, about 25-30 minutes. Test for doneness by piercing potatoes with a fork; if the fork slides easily, they are done. Drain the potatoes and return the empty pot to the stove.
- Return the empty pot to the stove over low heat. Add 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. Gently fold everything together. Taste and adjust seasoning as needed.
- Spoon the mashed potatoes into a serving bowl. Drizzle with melted butter and garnish with fresh chives, black pepper, and flaky sea salt. Serve immediately.
Nutrition
Notes
Adjust salt amounts based on the type of salt you use. For a richer or runnier texture, add more butter and half-and-half. For a silky smooth texture, consider using a potato ricer or food mill. Mix-ins like chicken stock, cream cheese, sour cream, roasted garlic, fresh herbs, or cheese can be added for extra flavor. Leftover mashed potatoes 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.