Velvety Mashed Potatoes

Velvety Mashed Potatoes

Whether you mash or whether you mish mash it can’t be denied that mashed potatoes are especially amazing. They serve a vital role being a sidekick to anything from a gravy or braise all the way to being heroes in and of themselves. Furthermore if you are so bold as to invite their chive friend along you can call yourself a true master of the dope cuisine. In reality there is an art to making acceptable mashed potatoes. They shouldn’t be too dry, not too wet, not too thick, not too light, and so on. But “acceptable” should not be the standard. “Acceptable” should only exist between “microwave dinner mashed potatoes” and “really quick on-the-fly mashed potatoes that I’m kinda winging tonight without really knowing what I’m doing”. Today we are making supreme, luscious, velvety, rich, and vibrant mashed taters that will make you question the inferior ones you’ve had before.


  • 2 lbs (907 g) Russet potatoes (starchy not waxy)
  • 1 lb (456 g) unsalted butter
  • 2 oz (57 ml) milk
  • Salt to taste
  • Chives to taste


  1. Place a pot full of water on high heat.
  2. Wash, peel, and cut potatoes into even chunks then set aside.
  3. Finely chop chives. In this case I only used a small pinch to garnish the top of the potatoes when serving but you can add more to taste.
  4. Cut the butter into smaller pieces and set aside.
  5. Once the water is at a rolling boil add in the potatoes along with a generous pinch of salt. At this point the water temperature will drop but once it starts boiling again drop the heat to medium and simmer for 20-30 minutes or until the potatoes are very soft. If they smash very easily while pressing them on the side of the pot then they're done.
  6. Drain the potatoes and in the same pot mash them well until there are no large pieces left.Boiled Potatoes
  7. Set the pot over low heat and add the milk then stir well to incorporate it. Some recipes call for warm milk but it doesn't matter if you return the pot over heat.
  8. Once the milk is mixed in add in the butter in series, a few pieces at a time, and stir until all of the butter is evenly mixed into the potatoes and they have developed into a velvety, rich texture.
  9. Add salt to taste, any extra chives if you want more than a garnish, and mix.
  10. Plate potatoes and garnish with an extra pinch of chives on top then you're ready to serve.


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