- 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
- 1/2 teaspoon salt
- 4 Tbsp heavy cream
- 2 Tbsp butter
- 1 Tbsp milk
- Salt and Pepper
- A potato masher
- Put potatoes into a saucepan.
- Add 1/2 teaspoon salt.
- Add water until potatoes are covered.
- Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
- Warm cream and melt butter, together, either in microwave or in a pan on the stove.
- Drain water from potatoes.
- Put hot potatoes into a bowl.
- Add cream and melted butter.
- Use potato masher to mash potatoes until well mashed.
- Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.)
- Salt and pepper to taste.
**Tip..Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy. All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.