# What You'll Need:
→ Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tbsp unsalted butter, at room temperature
03 - 1/2 cup whole milk, warm
→ Seasonings
04 - 1 tsp salt, plus more for boiling
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
# How-To Steps:
01 - Place potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until potatoes are tender when pierced with a fork.
02 - Drain potatoes thoroughly and return to the pot. Allow excess steam to escape for 2-3 minutes to ensure fluffy texture.
03 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy. For ultra-smooth results, use a potato ricer.
04 - Season with salt and pepper to taste. If desired, mix in heavy cream or sour cream for extra richness. Transfer to a serving bowl and garnish with chopped chives or parsley if desired.
