Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered (approximately 4-5 medium potatoes)
  • 1 tsp (5g) kosher salt, plus more to taste
  • 4 tbsp (57g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream, warmed
  • ¼ cup (60ml) whole milk, warmed
  • ¼ tsp (0.5g) freshly ground white pepper (or black pepper), to taste
  • Optional: 2 tbsp chopped fresh chives or parsley, for garnish

Instructions:

  1. Peel and quarter the potatoes. Place them in a large pot.
  2. Cover the potatoes with cold water, adding about an inch above. Add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until the potatoes are fork-tender (a fork slides in easily with little resistance), about 15-20 minutes.
  3. Drain the potatoes very well in a colander. Return the drained potatoes to the empty pot. Place the pot back on the warm burner (turned OFF) for 1-2 minutes to evaporate any remaining moisture, shaking the pot occasionally. This step is CRUCIAL for avoiding watery mash!
  4. Immediately pass the potatoes through a potato ricer into the warm pot (preferred) OR use a potato masher to mash the potatoes in the pot. Be careful not to overwork them, as this can lead to gluey potatoes.
  5. Add the cubed butter to the potatoes and gently fold until melted. Gradually add the warm cream and milk, stirring until smooth and creamy.
  6. Season with white pepper (or black pepper) and additional salt to taste. Garnish with chopped chives or parsley (if using). Serve immediately.