This is a recipe for classic mashed potatoes made just the way you love them.
Keyword: Mashed Potatoes, classic mashed potatoes
3-4Russett Potatoesfist sized, peeled and cut into 2” squares
1stick unsalted butter - cut into pat sized slices
¼-½cupwhole milk or heavy cream - reserve until you complete step 6
Salt and pepper to taste
4Tbsfresh Chiveschopped for garnish
Bring 5-6 quarts of cool water with salt added to a gentle boil over medium high heat on the stove top.
Add the peeled and chopped potatoes to the boiling water (be careful not to splash any out on you). Cook until a fork can pierce the potatoes easily.
Drain the potatoes into a colander in the sink once they are cooked through.
Place the potatoes back into the boiling vessel once drained and immediately add the butter so that it can begin to melt.
Mash the potatoes using your hand masher or using your mixer.
Add the sour cream and mayo and mash well.
Check the consistency of your potatoes, if they are how you like them, then do not add the milk/cream. If your potatoes are still too thick, add ¼ cup of milk or cream and recheck. If they are still too thick, add the other ¼ cup of milk/cream. You may add milk/cream until they are the consistency you prefer - just be careful because they can thin suddenly so only add in small amounts at a time.
Once your potatoes are the consistency you prefer, taste them and add salt and pepper until they taste right. If they don’t taste right, they need more salt usually. It takes quite a lot of salt to make mashed potatoes taste as you expect them too.
Place in servine bowl and garnish with fresh chives.