Classic Boiled Mashed Potatoes

2 lbs (900 g) potatoes — Yukon Golds or Russets are ideal
1 tsp salt (for boiling water)
4 Tbsp (60 g) butter (or to taste)
½ cup (120 ml) warm milk, cream, or a mix of both
Salt and black pepper, to taste
Optional:
- 1–2 Tbsp sour cream or cream cheese for extra creaminess
- Garlic powder or 1–2 roasted garlic cloves for a subtle flavor
- Chopped chives or parsley for garnish

Peel and cut the potatoes:
- Peel potatoes (optional — keep skin for a rustic mash).
- Cut into even chunks (about 1½–2 inches) to ensure even cooking.
Boil:
- Place potatoes in a large pot and cover with cold water by about 1 inch.
- Add 1 tsp salt.
- Bring to a boil over medium-high heat, then reduce to a gentle boil.
- Cook 15–20 minutes, until potatoes are very tender (a fork should slide in easily).
Drain well:
- Drain the potatoes and return them to the hot pot.
- Let them sit uncovered for 1–2 minutes to allow steam to escape (this keeps the mash fluffy).
Mash:
- Mash using a potato masher or ricer until smooth (or leave a few chunks for texture).
- Add butter and mash until melted and incorporated.
Add milk or cream:
- Gradually pour in warm milk or cream, stirring or mashing until the desired consistency.
- Season with salt and pepper to taste.
Serve:
- Transfer to a serving bowl, top with an extra pat of butter, and sprinkle with herbs if desired.

Perfect with gravy, roast chicken, meatloaf, sausages, or creamy spinach chicken (like the one above!).
Add grated cheese for cheesy mashed potatoes.
Mix in roasted garlic, caramelized onions, or bacon bits for more flavor.

Keeps in the fridge for 3–4 days.
Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess.
Can be frozen up to 1 month (best if enriched with butter and cream).