• Peel the potatoes and cut them into even 1-inch cubes. Uniform pieces ensure even cooking.

  Cold-Start the Potatoes

  Place the diced potatoes in a medium pot and cover with cold water by about 1 inch. Add a generous pinch of kosher salt to the water.

  Boil Until Tender

  Bring the pot to a boil over medium-high heat, then reduce to medium. Cook until the potatoes are fork-tender, about 10–15 minutes.

  Avoid overcooking — waterlogged potatoes make watery mashed potatoes.

  Warm the Dairy

  While the potatoes cook, warm the butter, cream, kosher salt, and white pepper together in a small saucepan or microwave-safe bowl.

  Warm dairy blends smoothly and keeps the potatoes hot.

  Drain Well

  Drain the potatoes thoroughly, shaking off any excess water.

  Mash Gently

  For mashed: Add the potatoes to the warm cream mixture and gently mash until smooth, being careful not to overwork them.

  For riced: Rice the potatoes directly into the warm butter and cream, then fold gently to combine.

  Taste and Adjust

  Add more salt, warm cream, or butter as needed to reach your preferred texture and seasoning.

Make Ahead & Keep Warm

• Mashed potatoes can be prepared up to 1 hour ahead. Keep them warm by placing them in a covered pot on the lowest heat setting, stirring occasionally. If they thicken, loosen with a splash of warm cream or milk before serving.