Classic mashed potatoes rely on two main techniques for a fluffy, velvety texture: using high-starch potatoes and mashing them hot before adding warmed dairy.
### Ingredients
* **Potatoes:** 3 lbs (1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into equal 1-inch chunks
* **Butter:** 1/2 cup (1 stick / 115g) unsalted butter, cubed
* **Dairy:** 3/4 cup whole milk or heavy cream (warmed)
* **Garlic (optional):** 4 cloves, peeled and lightly smashed
* **Seasoning:** 1 1/2 tsp kosher salt (plus extra for the boiling water), fresh black pepper to taste
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### Instructions
1. **Boil the Potatoes**
Place potato chunks (and whole garlic cloves, if using) into a large pot. Cover with cold water by at least 1 inch. Add **1 tbsp salt**. Bring to a boil over high heat, then reduce to medium and simmer uncovered for **15–20 minutes**, or until potatoes are easily pierced with a fork without resistance.
2. **Drain and Steam-Dry**
Drain completely in a colander. Return hot potatoes to the warm, empty pot over low heat for **1–2 minutes**, gently shaking the pot. This evaporates extra surface moisture so the potatoes absorb the butter and milk better.
3. **Incorporate Warm Butter**
Turn off the heat. Add the cubed butter directly to the hot potatoes. Mash with a potato masher (or pass through a potato ricer for an ultra-smooth, restaurant-style texture) until butter is completely melted and incorporated.
4. **Add Warm Dairy and Season**
Slowly pour in the warmed milk or heavy cream while gently stirring with a wooden spoon or spatula until creamy. Season with salt and freshly cracked black pepper. Taste and adjust salt if needed.
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### Pro Tips for Best Results
* **Start in Cold Water:** Putting potatoes directly in hot water causes the outside to cook too fast and fall apart before the center is tender.
* **Warm the Dairy:** Cold milk or cream chills the potatoes and makes them dense.
* **Avoid Food Processors:** Blenders and food processors tear starch molecules apart, turning mashed potatoes gummy and gluey. Use a manual masher or potato ricer instead.
