# What You'll Need:
→ Base Ingredients
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into uniform chunks
02 - 4 tbsp unsalted butter, room temperature
03 - 1/2 cup whole milk, warmed
→ Seasonings
04 - 1 tsp salt, plus additional for boiling water
05 - 1/4 tsp freshly ground black pepper
→ Optional Enhancements
06 - 2 tbsp heavy cream or sour cream for added richness
07 - Fresh chives or parsley, chopped for garnish
# How to Make It:
01 - Place potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium-low heat. Simmer for 15-20 minutes until potatoes are fork-tender.
02 - Drain potatoes thoroughly in a colander, then return to the warm pot. Let sit uncovered for 2-3 minutes to allow excess moisture to evaporate, which prevents watery mashed potatoes.
03 - Add room temperature butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy. Work quickly while potatoes are still hot for best absorption.
04 - Season with salt and freshly ground black pepper to taste. For extra creaminess, stir in heavy cream or sour cream if desired. Transfer to a serving bowl and garnish with chopped chives or parsley.
