Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1 cup (240ml) whole milk, warmed
  • 1/4 cup (60ml) heavy cream, warmed (optional, but highly recommended!)
  • 1/4 teaspoon (1g) freshly ground black pepper, plus more to taste

Instructions:

  1. Place the quartered potatoes in the large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender (easily pierced with a fork), about 15-20 minutes.
  2. Drain the potatoes in a colander and return them to the pot.
  3. Place pot over low heat and gently shake pot, this will dry the potatoes removing excess water, about 2 minutes.
  4. Immediately pass the potatoes through a potato ricer into the empty pot or mash them thoroughly with a potato masher until smooth. Avoid over-mashing, which can make them gluey.
  5. Add the cubed butter to the potatoes and mix until melted and incorporated.
  6. Gradually add the warmed milk and warmed heavy cream (if using), mixing until the potatoes are smooth and creamy.
  7. Season with salt and pepper to taste.
  8. Serve immediately.