# What You Need:
→ Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tbsp unsalted butter, room temperature
03 - 1/2 cup whole milk, warmed
→ Seasonings
04 - 1 tsp salt, plus additional for boiling water
05 - 1/4 tsp freshly ground black pepper
→ Optional Additions
06 - 2 tbsp heavy cream or sour cream for extra creaminess
07 - Chopped chives or parsley for garnish
# Step-by-step guide:
01 - Place the peeled and chunked potatoes into a large pot and cover with cold water. Add 1 tsp salt to the water.
02 - Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15 to 20 minutes until tender when pierced with a fork.
03 - Drain the cooked potatoes thoroughly using a colander, then return them to the pot. Let the potatoes steam off excess moisture for 2 to 3 minutes.
04 - Add the butter and warmed milk to the potatoes. Mash until smooth and creamy using a potato masher or ricer.
05 - Season the mashed potatoes with salt and freshly ground black pepper to taste. Optionally, fold in heavy cream or sour cream for additional richness.
06 - Transfer the mashed potatoes to a serving dish. Garnish with chopped chives or parsley if desired. Serve hot.
