1. Prepare the potatoes
Peel the potatoes if desired, or leave skins on for a rustic texture.
Cut into evenly sized chunks (about 2 inches) for even cooking.
2. Cook the potatoes in milk (not water)
Place potatoes in a wide saucepan or Dutch oven.
Pour in enough milk to just cover the potatoes.
Add salt and optional garlic.
Bring to a gentle simmer over medium heat (do not boil aggressively).
Cook uncovered for 20–25 minutes, stirring occasionally, until potatoes are very tender and the milk has reduced slightly.
3. Mash directly in the pot
Remove garlic if used.
Mash the potatoes directly in the milk using a masher or ricer.
Add butter and mash until incorporated.
Adjust consistency with a splash of warm milk or cream if needed.
4. Season and enrich
Add black pepper and adjust salt.
Fold in any optional ingredients (sour cream, cheese, chives).
5. Serve
Serve hot with extra butter or herbs on top.
Why This Method Works Better
No flavor loss: Potatoes don’t leach starch and taste into water.
Creamier texture: Starch + milk = natural silkiness.
Richer flavor: Potatoes absorb dairy as they cook.
Less work: No draining, no reheating, fewer steps.
Pro Tips
Don’t overboil: Gentle simmering prevents scorching and gluey potatoes.
Use Yukon Golds: They’re naturally buttery and mash beautifully.
Avoid food processors: They overwork starch and turn potatoes gummy.
