- 3 pounds Yukon Gold or Russet potatoes peeled and cut into 2-inch chunks
- 1 tablespoon salt for the cooking water
- 1/2 cup 1 stick butter
- 1 cup whole milk or half and half warmed
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- Optional: 2 cloves garlic minced or fresh chives for garnish
-
Place the potatoes in a large pot and cover with cold water by about an inch. Add a tablespoon of salt.
-
Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15 to 20 minutes, until a fork slides easily into the potatoes.
-
While the potatoes cook, warm the milk and butter together in a small saucepan or in the microwave until the butter melts. If using garlic, add it to the butter and let it gently cook for a minute first.
-
Drain the potatoes well and return them to the warm pot. Let them sit for a minute or two so the extra moisture steams off.
-
Mash the potatoes with a potato masher or ricer.
-
Pour in the warm butter-and-milk mixture a little at a time, stirring until the potatoes are smooth and creamy.
-
Season with salt and pepper, taste, and adjust as needed. Top with chives or an extra pat of butter before serving.