Creamy Mashed Potatoes

• 4 lb Yukon Gold or russet potatoes, peeled and cut into 2-inch chunks
• 2 tsp salt, plus more to taste
• 1/2 cup butter
• 1 cup milk or half-and-half, warmed
• 4 oz cream cheese or 1/2 cup sour cream (optional, for extra creaminess)
• 1/4 tsp black pepper
• Chopped chives, for serving

1. 1Put the potatoes in a large pot, cover with cold water by an inch and add 2 tsp salt. Bring to a boil and cook until a fork slides in easily, 15–20 minutes.
2. 2Drain well and return the potatoes to the hot pot for 1 minute to steam off extra water.
3. 3Add the butter and mash until mostly smooth. Stir in the warm milk, cream cheese if using, and pepper.
4. 4Taste and add salt. Top with chives and a pat of butter.

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