Buttery Mashed Potatoes
Hands On Time: 35 minutes
Total Time: 35 minutes
2 pounds Yukon Gold potatoes, cut into large pieces
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, cut into small pieces
1 cup heavy cream
In a large pot, cover the potatoes with water. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Continue to boil until the potatoes are soft when pierced with a fork, 15 to 20 minutes.
Drain the potatoes and return them to the pot. Add the butter and let it melt.
Meanwhile, heat the cream in the microwave until hot, about 2 minutes.
Using a hand masher, mash the butter into potatoes. Add the add hot cream and continue to mash until the cream has incorporated.
Scrape down the sides of the pot with a spatula, and season to taste with salt and pepper. Transfer the mashed potatoes to a bowl and serve.
About the recipe
We like to keep the skins on our mashed potatoes. Always start the potatoes in cold water when making mashed potatoes — they’ll cook more evenly this way.