Making classic mashed potatoes is a simple process, but attention to detail at each step will ensure the best possible outcome. Follow these instructions for perfectly creamy and flavorful mashed potatoes every time:

1. Prepare the Potatoes: Start by thoroughly washing the potatoes under cold running water to remove any dirt or debris. You can peel the potatoes if you prefer a smoother mash, or leave the skins on for a more rustic texture and added nutrients. If peeling, use a vegetable peeler or paring knife to remove the skin. Leaving the skins on will also result in a slightly more robust potato flavor.
2. Cut the Potatoes (Evenly): Cut the potatoes into uniform pieces, about 1-2 inches in size. This ensures they cook evenly. Larger pieces will take longer to cook, and uneven sizes will result in some potatoes being overcooked while others are still firm. Consistent size is key for consistent cooking.
3. Boil the Potatoes (Cold Water Start): Place the cut potatoes in a large pot and cover them with cold water. The water level should be about an inch above the potatoes. Starting with cold water is crucial because it allows the potatoes to cook evenly from the inside out. If you start with hot water, the outside of the potatoes will cook faster than the inside, leading to unevenly cooked potatoes.
4. Add Salt and Optional Garlic: Add a generous amount of salt to the water – about 1 tablespoon per gallon of water. Seasoning the water is important because the potatoes absorb some of the salt as they cook, flavoring them from within. If using garlic, add the peeled garlic cloves to the pot now.
5. Bring to a Boil and Simmer: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Boiling too vigorously can cause the potatoes to break apart unevenly. Simmering ensures they cook gently and evenly.
6. Cook Until Tender: Cook the potatoes until they are fork-tender. This usually takes about 15-20 minutes, depending on the size of the potato pieces and the type of potato. To check for doneness, pierce a potato piece with a fork. It should slide in easily without resistance. If there’s resistance, continue cooking and check every few minutes. Overcooked potatoes can become waterlogged, while undercooked potatoes will be lumpy.
7. Drain the Potatoes (Thoroughly): Once the potatoes are tender, carefully drain them in a colander. It’s important to drain them thoroughly to remove excess water. Excess water in the potatoes will lead to watery mashed potatoes. Let them steam in the colander for a minute or two to further dry them out.
8. Return to Pot and Dry (Optional but Recommended): For extra fluffy potatoes, return the drained potatoes to the empty pot and place it back over low heat for about a minute or two. Stir them gently to allow any remaining moisture to evaporate. This step is optional but highly recommended, especially if you want to ensure your mashed potatoes are not watery.
9. Add Butter (While Hot): Add the butter to the hot potatoes in the pot. The heat from the potatoes will melt the butter beautifully. Let the butter melt completely, and then gently stir it into the potatoes. Adding butter while the potatoes are hot helps it melt evenly and incorporate into the potatoes smoothly.
10. Mash the Potatoes (Desired Consistency): Using a potato masher or a ricer, mash the potatoes to your desired consistency. For chunkier mashed potatoes, use a potato masher and leave some lumps. For smoother, creamier mashed potatoes, use a ricer or food mill to create a fine texture before mashing further. Be careful not to over-mash, especially with starchy potatoes like Russets, as over-mashing can release too much starch and result in gluey potatoes.
11. Add Milk or Cream (Gradually): Gradually add the milk or cream, starting with 1/2 cup. Stir after each addition until the milk or cream is fully incorporated and the potatoes reach your desired creamy consistency. You may need to add more or less milk/cream depending on your preference and the type of potatoes used. Warm milk or cream will incorporate more smoothly and help keep the potatoes warm.
12. Season and Taste: Season the mashed potatoes with additional salt and freshly ground black pepper to taste. Start with the recommended amounts and then adjust according to your preference. Taste and adjust seasoning as needed. Don’t be afraid to season generously as mashed potatoes can handle a good amount of salt and pepper.
13. Serve Hot: Serve the classic mashed potatoes immediately while they are hot and creamy. Garnish with a pat of butter, a sprinkle of fresh herbs like chives or parsley, or a drizzle of melted butter.