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 for 25-30 minutes, or until a fork easily pierces the potatoes. If not soft, 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 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 on top using the back of a spoon. Drizzle with melted butter and sprinkle 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 richer or runnier mashed potatoes, add more butter and half-and-half. For a smoother 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. 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.