Step 1: Prep the Potatoes

Peel the potatoes using a vegetable peeler (or leave skins on for rustic mashed potatoes). Cut them into evenly-sized chunks, about 1½ to 2 inches—uniform size ensures even cooking. Rinse the cut potatoes in cold water to remove excess starch, which helps prevent gluey texture.

Step 2: Boil the Potatoes

Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1-2 tablespoons of salt to the water—it should taste noticeably salty. Bring to a boil over high heat, then reduce to medium-high and maintain a steady simmer. Cook for 15-20 minutes until potatoes are fork-tender—a knife should slide through easily with no resistance. Don’t overcook or they’ll absorb too much water and become waterlogged.

Step 3: Drain Thoroughly

Drain potatoes in a colander and let them sit for 1-2 minutes to allow excess steam to escape. This step is crucial for avoiding watery mashed potatoes. You can even return them to the hot pot for 30 seconds over low heat to evaporate any remaining moisture.

Step 4: Mash the Potatoes

While still hot, mash the potatoes using your preferred method. For smoothest results, use a potato ricer or food mill. A traditional potato masher works great for rustic, slightly chunky texture. Never use a food processor or blender—these overwork the starches and create gluey, gummy potatoes. Mash until no large lumps remain but don’t overwork.

Step 5: Add Butter

Add the room-temperature butter to the hot mashed potatoes. Stir gently with a wooden spoon until butter is completely melted and incorporated. The butter should melt into the potatoes, creating a rich, glossy appearance.

Step 6: Add Warm Cream

Warm your heavy cream in the microwave or on the stovetop—it should be hot but not boiling. Gradually add the warm cream to the potatoes, stirring gently to incorporate. Add as much or as little as needed to reach your desired consistency—some people like thicker mashed potatoes, others prefer them looser and creamier. Stir just until combined.

Step 7: Season and Serve

Add salt and pepper to taste, starting with 1½ teaspoons salt and ½ teaspoon pepper. Stir gently and taste, adjusting seasoning as needed. If using garlic, herbs, or other add-ins, fold them in now. Serve immediately while hot, with an extra pat of butter melting on top if desired. For keeping warm, see notes below.