Perfect Mashed Potatoes

1. 1

   Peel and cut 5 pounds russet potatoes into rough 2-inch pieces (skip peeling if you will be using a ricer or food mill). Place in a large pot and add enough cold water to cover by about 1 inch. Stir in 2 tablespoons of the kosher salt. Cover and bring to a gentle boil over medium-high heat. Uncover and reduce the heat as needed to maintain a gentle simmer. Cook until knife tender, 20 to 30 minutes.

   20 min
2. 2

   Meanwhile, heat 2 cups half-and-half and the remaining 2 teaspoons kosher salt in a small saucepan over low heat, stirring to dissolve the salt, until just starting to simmer around the edges. Turn the heat off and cover to keep warm.

3. 3

   When the potatoes are ready, drain them in a colander. Melt 2 sticks unsalted butter in the now-empty pot over medium heat. Turn the heat off.

4. 4

   If using a potato masher, return the potatoes to the pot and mash until your desired consistency. If using a food mill or ricer, work in batches and pass the potatoes into the pot of butter; discard the potato skins.

5. 5

   Gently fold the butter and potatoes together with a flexible spatula until the butter is absorbed. Pour in the half-and-half and gently fold together. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.

6. 6

   Taste and season with more kosher salt as needed. Transfer to a serving. Garnish with finely chopped chives, freshly ground black pepper, and a pat or two of butter if desired.

Recipe Notes

1. 7

   Make ahead: You can make your potatoes in advance of serving. If it's just an hour or so, leave them in the pot you mashed them in and don't garnish yet. Cover and place the pot in a large pan of gently simmering water to keep warm. Otherwise, let cool and refrigerate in an airtight container for up to 2 days.Reheating: Transfer to a baking dish and drizzle with some cream, milk, broth, or half-and-half. Cover and heat in a 350°F oven until warmed through, 20 to 30 minutes.Storage: Leftover mashed potatoes can be refrigerated in an airtight container for up to 5 days.Freezing: You can absolutely freeze mashed potatoes, either in a large freezer bag or food container or portioned into one-cup mounds. This time-saving trick can help you get ahead on Thanksgiving prep or ensure you have leftovers to enjoy for weeks afterwards. Mashed potatoes can last up to one month in the freezer. Thaw overnight in the refrigerator.