Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp (5g) salt, plus more to taste
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (57g) unsalted butter, cut into cubes
  • 1/4 cup (60ml) heavy cream (optional, for extra richness)
  • Freshly ground black pepper, to taste

Instructions:

  1. Peel and quarter the potatoes, ensuring they are roughly the same size for even cooking.
  2. Place the potatoes in a large pot, cover with cold water, and 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 (about 15-20 minutes).
  3. Drain the potatoes in a colander and return them to the pot.
  4. Place the pot with drained potatoes over very low heat for 1-2 minutes to evaporate any excess moisture. This is key for fluffy, not watery, mash.
  5. Mash the potatoes with a potato masher or, for an ultra-smooth texture, use a ricer.
  6. While the potatoes are still hot, add the butter and milk (and cream, if using). Stir until the butter is melted and the potatoes are creamy.
  7. Season with salt and pepper to taste. Serve immediately.