Classic Mashed Potatoes

Instructions

1. 1

   Peel the Yukon gold potato and cut them into uniform 1½-inch chunks. This ensures they cook evenly. Place them in a Pot (Large) and cover with Milk Salt by at least 1 inch.

2. 2

   Add 1 tablespoon of Salt to the Pot. Bring to a boil over high heat, then reduce to a steady Yukon gold potato boil. Cook until the potatoes are completely tender and a fork slides through them with no resistance, about 15–18 minutes.

3. 3

   While the Yukon gold potato cook, warm the Heavy cream and Milk together in a Saucepan (Small) over low heat, or Microwave them in a Measuring cups for about 60 seconds. Keep warm — cold dairy will cool down your mash and make it gluey.

4. 4

   Drain the Yukon gold potato thoroughly in a Colander and return them to the hot Pot. Shake the pot over low heat for 1–2 minutes to evaporate any remaining moisture. This step is key for fluffy, not watery, mashed potatoes.

5. 5

   Pass the potatoes through a Yukon gold potato ricer or food mill directly back into the Pot for the smoothest result. Alternatively, mash with a hand masher for a more rustic texture. Do not use a Blender or Stand mixer — over-mixing releases starch and makes the potatoes gluey.

6. 6

   Add the Unsalted butter pieces to the hot Yukon gold potato and fold gently until fully melted and incorporated.

7. 7

   Pour in the warm Heavy cream and milk gradually, folding gently after each addition until you reach your desired consistency. Add a splash more Milk if you prefer a looser mash.

8. 8

   Season generously with Salt and White pepper. Taste and adjust — Yukon gold potato need more salt than you think. Transfer to a Milk serving Mixing bowl, top with an extra pat of Unsalted butter and Chive if desired, and serve immediately.