Yield: 4 servings
Ingredients:
- 1 1/2 lbs Yukon Gold potatoes, peeled and cut into roughly 1 1/2-inch cubes
- 1 tsp. salt, divided
- 5 tbsp. heavy cream
- 4 tbsp. butter
- 1-4 tbsp. milk, as needed
- To taste salt and pepper
Directions:
- Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least 1 inch of water. Add 1/2 teaspoon of salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
- While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.
- When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Use a potato ricer if you have one. Pour the heated cream and melted butter over the potatoes, along with the remaining 1/2 teaspoon of salt.
- Mash potatoes with a potato masher and use a strong wooden spoon to beat further. Add milk and beat until the mashed potatoes are smooth. Don’t overbeat the potatoes, or the mashed potatoes will end up sticky.
- Season as needed with additional salt and pepper.
