Step 1

Peel and cut potatoes into a uniform size. Then add to a large pot or Dutch oven.

Step 2

Cover with cool or lukewarm water. They should be entirely submerged by about 1 inch. Adding too much water is okay, it will just take longer to start boiling. However, adding enough water is important because it ensures the potatoes cook evenly and quickly.

Step 3

Once water is boiling, add salt and reduce heat to medium-high so it’s still boiling but not quite as rapidly. Boil until potatoes are tender enough to slide off of a sharp knife easily when pierced — about 20-30 minutes depending on type and size of potato.

Step 4

Once tender, turn off heat. Strain potatoes and return to cooking pot (again, no further heat required). This will allow any leftover water to evaporate.

Step 5

Use a potato masher (or large fork) to mash the potatoes. Then add garlic, butter of choice, milk of choice, and salt and pepper to taste (starting with ½ tsp sea salt and ¼ tsp black pepper as recipe is written).

Step 6

Mash until desired consistency is reached. Mash more for creamier potatoes, less for chunkier potatoes.

Step 7

Taste and adjust flavor as needed, adding more salt or pepper to taste, butter for buttery flavor / fluffier consistency, or milk as needed to thin (just be sure not to add too much or your mash can become runny).

Step 8

Serve hot, garnish with parsley (optional), or more butter, salt, and pepper. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month (though best when fresh). Reheat in the microwave or on the stovetop, adding more butter or milk of choice as needed.