Place the peeled and cut potato chunks into a large pot.

Cover the potatoes with cold water by about an inch.

Add 1 teaspoon salt to the water (this seasons the potatoes as they cook).

Put the pot over high heat and bring to a gentle boil.

Pro tip (key step): start the potatoes in cold water rather than hot — that helps them cook evenly from edge to center so you don't end up with overcooked outsides and a firm center.

Once boiling, reduce heat to maintain a steady simmer.

Simmer the potatoes for 12–18 minutes, depending on chunk size — test by piercing with a fork; it should slide in with almost no resistance.

When tender, turn off the heat and immediately drain the potatoes in a colander.

Pro tip (key step): cut the potato chunks to roughly the same size (about 1–1½ inches) so they finish cooking at the same time.

Shake the colander gently to remove excess water.

Return the drained potatoes to the still-warm pot and place the pot back on the stove over very low heat for 30–60 seconds to evaporate surface moisture.

Turn off the heat and let the pot sit a moment so the potatoes stop steaming.

Why this matters: extra steam = extra water in the potatoes, which makes them gluey instead of fluffy.

If using a ricer or food mill (my go-to for silky results): press the potatoes through directly into a warm bowl or back into the pot.

If using a potato masher: mash until there are no large lumps and the texture is mostly smooth.

Add the softened butter first, in chunks, and stir or fold it gently until melted and incorporated.

Gradually stir in the warm heavy cream and warm milk a little at a time until you reach the consistency you like.

Season with additional salt and a little black pepper, tasting as you go.

Pro tip (key step): for ultra-smooth, use a ricer. If you want whipped mashed potatoes, you can finish with a hand mixer on low — but stop as soon as the potatoes are light and airy. Over-whipping (especially with a stand mixer) will develop starch and make them gluey.

Give the potatoes a final stir and taste for seasoning — add more salt if needed.

Fold in chopped chives or parsley if using.

Transfer to a warmed serving bowl and dot with a little extra butter if you like the glossy finish.

Serving note: a final grind of black pepper and a sprinkle of fresh herbs adds brightness and contrast to the rich, creamy base.

To make ahead: let the mashed potatoes cool slightly, transfer to an airtight container, and refrigerate for up to 3 days.

To freeze: cool completely, portion into freezer-safe containers (leave a little headspace), and freeze up to 3 months.

To reheat from fridge: place potatoes in a saucepan over low heat, add a splash of warm cream or milk and a pat of butter, and gently stir until warmed through.

To reheat from frozen: thaw overnight in the fridge, then reheat using the method above. Alternatively, bake in a 350°F (175°C) oven in a buttered dish covered with foil, adding a splash of cream and baking until hot (about 25–35 minutes).

Microwave method: reheat in short bursts (1 minute), stirring between bursts and adding a little milk or cream to restore creaminess.

Pro tip (key step): when reheating, always add warm dairy (not cold) and reheat gently — high heat or cold liquid will tighten the potatoes and make them grainy.