Ingredients:

  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 1 teaspoon salt (for boiling water)
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tablespoons milk (for extra creaminess)

Instructions:

  1. Peel and dice the Yukon Gold potatoes into uniform chunks.
  2. Place diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
  3. Bring to a boil over medium-high heat, then reduce to simmer and cook for 15–20 minutes until tender.
  4. Use a colander to drain the cooked potatoes thoroughly and return them to the pot.
  5. Add the unsalted butter to the warm potatoes and allow it to melt.
  6. With a potato masher or ricer, mash the potatoes to your desired consistency.
  7. Gradually stir in the heavy cream and milk (if using), mixing until well combined.
  8. Taste and season with salt and freshly ground black pepper according to preference.
  9. Serve immediately, garnished with a pat of butter or chopped herbs if desired.