Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp (6g) kosher salt, plus more to taste
  • 4 tbsp (57g) unsalted butter, cut into cubes
  • ½ cup (120ml) whole milk, warmed
  • ¼ cup (60ml) heavy cream, warmed (optional, for extra richness)
  • Freshly ground black pepper, to taste

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add 1 tsp 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).
  2. Drain the potatoes thoroughly in a colander. Return them to the empty pot and place over low heat for 1-2 minutes to dry out any excess moisture (this helps prevent soggy mashed potatoes!).
  3. Working quickly, pass the potatoes through a potato ricer or food mill into a large bowl. If using a hand masher, mash thoroughly.
  4. Add the cubed butter to the potatoes and mix gently until melted and incorporated.
  5. Gradually add the warm milk (and cream, if using), mixing gently until the potatoes are smooth and creamy. Avoid overmixing.
  6. Season with salt and pepper to taste. Serve immediately.