-
Peel & chop potatoes into even chunks.
-
Place in cold, well-salted water. Bring to a boil, then simmer 15–20 min until fork-tender.
-
Drain well and return potatoes to the hot pot. Let steam off 1–2 minutes (this = fluffier mash).
-
Meanwhile, warm butter and cream together (don’t boil).
-
Mash potatoes (potato masher or ricer—avoid blender!).
-
Slowly add warm butter/cream, mashing gently until smooth and creamy.
-
Season generously with salt and pepper. Taste. Adjust. Taste again (important).
Pro Tips
-
Yukon Golds = naturally buttery and creamy
-
Warm dairy = smoother texture
-
More butter than you think is reasonable = correct amount 😌
Want them extra fluffy, extra rich, or restaurant-style fancy (chives, roasted garlic, browned butter)?
