Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp (5g) kosher salt, plus more to taste
  • 4 oz (115g) unsalted butter, cut into cubes
  • 1 cup (240ml) whole milk, warmed
  • 1/2 cup (120ml) heavy cream, warmed (optional, but highly recommended!)
  • 1/4 tsp freshly ground white pepper (black pepper works too, but white pepper looks nicer!)
  • 2 tablespoons chopped fresh chives or parsley, for garnish (optional)

Instructions:

  1. Place the potatoes in the large pot and cover with cold water. Add 1 teaspoon of 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). The fork should slide in easily.
  2. Drain the potatoes well in a colander. Return the potatoes 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. Using a potato ricer or food mill, rice the potatoes back into the pot. This step is crucial for achieving a smooth, lump-free texture. If using a masher, mash thoroughly, but be mindful not to overwork the potatoes (overworking releases starch and makes them gummy).
  4. Add the cubed butter to the riced potatoes and let it melt slightly from the residual heat. Then, use a wooden spoon or spatula to gently incorporate the butter into the potatoes until fully melted and distributed.
  5. Gradually add the warm milk and cream (if using) to the potatoes, stirring gently until smooth and creamy. If using a hand or stand mixer, beat on low speed for a minute or two for extra fluffiness. Be careful not to overmix.
  6. Season the mashed potatoes with white pepper and salt to taste. Stir well to combine. Garnish with chopped chives or parsley, if desired. Serve immediately.