Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tsp salt (for boiling water)
  • 1/2 cup unsalted butter, room temperature
  • 1 cup heavy cream

Instructions:

  1. Cut the peeled potatoes into uniform 1-inch chunks to ensure even cooking.
  2. Place potatoes in a pot and cover with cold water by at least an inch. Add 1 tsp salt, bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender.
  3. Drain the potatoes thoroughly in a colander.
  4. Return the drained potatoes to the hot pot for 1 minute over low heat to allow excess steam to evaporate.
  5. Mash the potatoes until smooth, then stir in room-temperature butter followed by warm heavy cream. Mix gently until the texture is velvety and cohesive.