Cook Potatoes: Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
Drain and Dry: Drain the potatoes and return them to the pot. Let them sit for a minute or two to let excess moisture evaporate.
Mash Potatoes: Use a potato masher to begin mashing the potatoes. For ultra-smooth potatoes, you can use a potato ricer instead of a masher.
Add Butter and Milk: Add the butter and mix until fully melted and combined. Gradually add the milk, mixing until the potatoes reach your desired consistency. For creamier potatoes, you can add more milk or cream as needed.
Season: Season with salt and pepper to taste. You can also stir in minced garlic at this point if you’re making garlic mashed potatoes.
Serve: Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or additional butter if desired.
Tips:
Warm Ingredients: Ensure that the butter and milk are at room temperature or warmed slightly
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