Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp (5g) Kosher salt, plus more for seasoning the water
  • 4 tbsp (57g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) heavy cream, warmed
  • 1/4 cup (60ml) whole milk, warmed
  • 1/4 tsp freshly ground black pepper
  • Optional: 2 cloves garlic, peeled
  • Optional: Fresh chives, finely chopped, for garnish

Instructions:

  1. Peel and quarter potatoes. Place in a large pot and cover with cold water. Add a generous pinch of salt (about 1 tbsp).
  2. Bring the water to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender (easily pierced with a fork) – about 15-20 minutes.
  3. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty pot. Place the pot back on the burner over low heat and cook for 1-2 minutes to evaporate any excess moisture.
  4. Using a potato ricer or a potato masher, mash the potatoes. Avoid over-mashing, which can make them gummy.
  5. Add the cold, cubed butter and mix until melted and evenly distributed. Gradually add the warmed heavy cream and milk, mixing until smooth and creamy.
  6. Season with salt and pepper to taste. Adjust consistency with more warm milk or cream if needed. Garnish with fresh chives (if desired) and serve immediately.