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
- 3 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.
