Follow these simple steps to create the most luscious and creamy mashed potatoes you’ve ever tasted:

1. Prepare the Potatoes: Begin by thoroughly washing the potatoes. You can choose to peel them or leave the skins on for a more rustic and nutritious mashed potato. If peeling, use a vegetable peeler to remove the skin. Cut the potatoes into uniform chunks, about 1-2 inches in size. Consistent size ensures even cooking.
2. Boil the Potatoes: Place the cut potatoes in a large pot and cover them with cold water. The water should be about an inch above the potatoes. Add a generous pinch of salt to the water. Bringing the potatoes to a boil in cold water helps them cook evenly from the inside out. Salt seasons the potatoes from the beginning, enhancing their flavor.
3. Cook Until Tender: Bring the water to a rolling boil over high heat, then reduce the heat to medium and simmer gently until the potatoes are fork-tender. This usually takes about 15-20 minutes, depending on the size of the potato chunks and the type of potato. You should be able to easily pierce a potato piece with a fork or knife without resistance. Avoid overcooking, as this can make the potatoes waterlogged and less flavorful.
4. Drain the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Return the drained potatoes to the empty pot. Placing them back in the warm pot helps to evaporate any excess moisture and keeps them warm for mashing.
5. Mash the Potatoes: While the potatoes are still hot, it’s time to mash them. For the smoothest mashed potatoes, use a potato ricer or food mill. These tools create a light and fluffy texture by forcing the potatoes through small holes, preventing them from becoming gluey. If you don’t have a ricer or food mill, you can use a hand masher or an electric mixer on low speed. Be careful not to overmix if using an electric mixer, as this can release too much starch and result in gluey potatoes. If you prefer chunkier mashed potatoes, use a hand masher and leave some potato pieces intact.
6. Add Butter and Garlic (Optional): Add the softened or melted butter to the mashed potatoes. If using garlic, add the minced garlic (or roasted garlic). Incorporate the butter and garlic into the potatoes by gently mixing them with a spoon or spatula. The heat from the potatoes will melt the butter, creating a rich and flavorful base.
7. Incorporate Warm Milk/Cream and Sour Cream/Cream Cheese (Optional): Gradually add the warmed milk or cream to the potatoes, mixing until you reach your desired consistency. Start with a little less and add more as needed. If using sour cream or cream cheese, add it now and mix until well combined. Warmed milk/cream blends seamlessly into the potatoes, creating a smooth and creamy texture. Adjust the amount of liquid based on your preference for thicker or thinner mashed potatoes.
8. Season to Perfection: Season the mashed potatoes generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Don’t be afraid to be generous with the salt, as it is crucial for bringing out the flavors. You can also add other seasonings at this stage, such as garlic powder, onion powder, or a pinch of nutmeg, if desired.
9. Serve Immediately: For the best flavor and texture, serve your creamy mashed potatoes immediately while they are hot. Garnish with fresh herbs like chopped chives or parsley, if desired. Mashed potatoes are best enjoyed fresh, but they can be kept warm for a short period in a slow cooker on the warm setting or in a heatproof bowl set over a pot of simmering water.