Instructions
Prep potatoes: Peel (if desired) and cut potatoes into even chunks.
Cook: Place potatoes in a large pot with cold water and a generous pinch of salt. Bring to a boil, then simmer 15–20 minutes until fork tender.
Drain & dry: Drain potatoes well, then return them to the pot over low heat for 1–2 minutes to evaporate excess moisture.
Mash: Use a potato ricer or masher for the fluffiest texture.
Mix: Gently fold in butter until melted, then gradually add warm cream and milk. Stir until smooth and creamy.
Season: Taste and adjust with salt and pepper.
Serve: Garnish with extra butter on top, chives, or roasted garlic if desired.
ADVERTISEMENT
