Ingredients
Equipment
Method
- Peel the potatoes if desired. Cut them into evenly sized pieces, about 2.5 inches. Place the 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; the cold water prevents browning.
- Add 1 Tablespoon of Kosher salt to the water. Cover the pot and place it over medium heat. Bring the water to a low boil, which should take 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 cooked potatoes to the pot. Mash the potatoes using your preferred method, being careful not to over-process them for the best texture. Gently fold everything together. 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, cracked black pepper, and flaky sea salt. Serve immediately.
Nutrition
Notes
Adjust salt based on the type you use (Kosher, table salt). Taste and adjust seasoning as needed. For a richer or runnier texture, add more butter or 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 stovetop or in a slow cooker.