Best Ever Mashed Potatoes

Everybody has their own method for making mashed potatoes, here’s mine. I use Yukon Gold potatoes for a couple of reasons. They are less starchy than Russet potatoes but mostly I use Yukon’s because I don’t have to peel them!  

I hope you enjoy this recipe. It really is a time saver not having to peel all those potatoes!

2 pounds Yukon Gold potatoes

1 stick unsalted butter, cubed

4 Tbsp Heavy Cream

1 – 2 Tbsp milk

Salt and Pepper to taste 

1. Wash, scrub and quarter the potatoes. Place them in a medium saucepan and add enough water to cover. Heat on high until the water boils. Reduce the heat and simmer potatoes, covered, for about 20 minutes. You want to be able to push a fork through the thickest potato.

2. After the potatoes pass the fork test, drain completely. At this point, you can either put them back into the pot that you cooked them in or go ahead and put them into the serving bowl. I usually put them back into the pot so that the butter has help melting. Add butter and cream, mash everything together using a potato masher. Add milk only to achieve desired consistency.

  3. Once the potatoes, butter and cream are well mixed and smooth, add salt and butter to taste. 


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