Skip to main content

Mashed Potatoes

Yield 2 to 3 cups
2 pounds Yukon gold potatoes
¼ cup heavy cream
¼ cup whole milk
¼ cup butter, chopped, cold

Place potatoes (whole) in cold water, bring to a boil, reduce to a simmer until tender. Drain, cool, peel and pass through a potato ricer into a medium saucepan that has been heating on low heat. Place the pan back on the heat and dry out potatoes for 4 minutes, stirring. Heat the cream and milk in a separate small saucepan. Stir the butter into the potatoes, then the hot milk/cream mixture. Season with kosher salt.