Ingredients

• Potatoes:
  • 3 lbs Yukon Gold potatoes (or Russets for extra fluffiness)
• Butter & Cream Mixture:
  • 1 cup heavy cream
  • 1 stick (½ cup) unsalted butter, cubed
• Seasoning:
  • 1 tsp kosher salt (plus more for boiling water)
  • ½ tsp freshly ground black pepper
  • Optional: 2 tbsp sour cream for tang
• Finishing Touches (Optional):
  • Chopped fresh chives or parsley for garnish

Preparation Steps

1. Peel and Cut the Potatoes:

   • Peel the potatoes and cut them into evenly sized 1–2 inch chunks to ensure even cooking.

2. Boil the Potatoes:

   • Place the potato chunks in a large pot. Cover with cold water and add 1–2 tbsp salt.
   • Bring to a boil and simmer for 15–20 minutes, or until the potatoes are fork-tender.

3. Heat Butter and Cream:

   • While the potatoes are boiling, melt the butter in a small saucepan over low heat.
   • Add the heavy cream and warm until just steaming (do not boil). Keep warm over low heat.

4. Drain and Dry Potatoes:

   • Drain the potatoes in a colander and let them sit for 2–3 minutes to allow excess moisture to evaporate.
   • For extra fluffiness, return the drained potatoes to the hot pot and shake gently over low heat for 30 seconds to dry them further.

5. Mash the Potatoes:

   • Use a potato ricer or food mill for the fluffiest texture. For a chunkier texture, a hand masher works fine.
   • Gradually pour in the warm butter and cream mixture while mashing, stirring gently to combine.

6. Season and Adjust:

   • Add salt and pepper to taste. For a tangy depth of flavor, mix in sour cream.

7. Serve Immediately:

   • Transfer the mashed potatoes to a serving bowl and top with extra melted butter or garnish with fresh chives or parsley.