Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons (60g) unsalted butter
  • 1/2 cup (120ml) whole milk (or heavy cream for creamier texture)
  • 1 teaspoon (5g) sea salt (more to taste)
  • 1/4 teaspoon (1g) black pepper
  • 1/4 cup (20g) chopped fresh chives (for garnish)
  • 1/4 cup (60ml) sour cream (optional)
  • A pinch of nutmeg (optional)
  • Garlic powder, to taste (optional)

Instructions:

  1. Place cubed potatoes in a large pot, cover with cold water, and add salt. Bring to a boil over medium-high heat and cook until tender.
  2. Drain the potatoes and return them to the pot for steaming, allowing excess moisture to evaporate for 2-3 minutes.
  3. Add butter to the warm potatoes, and mash until smooth with a potato masher or ricer, ensuring no lumps remain.
  4. Gradually stir in milk, mixing until desired creaminess is reached. Add salt, pepper, and optional ingredients.
  5. Taste the mixture and adjust seasoning as needed, adding more salt or pepper as desired.
  6. Transfer the creamy potatoes to a serving bowl, sprinkle with chopped chives, and serve warm.