Perfect Mashed Potatoes Every Time

Prep the Potatoes: Peel the potatoes if desired (Yukon Golds have thin skin, so you can leave them on if you prefer). Cut the potatoes into evenly sized chunks, about 2 inches.

Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring the water to a boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.

Drain and Dry: Drain the potatoes well and return them to the pot. Let them sit for a minute to allow any excess moisture to evaporate. This step helps make the mashed potatoes extra fluffy.

Mash the Potatoes: Using a potato masher, mash the potatoes until smooth. For even creamier potatoes, you can use a potato ricer.

Make Them Creamy: In a small saucepan, heat the heavy cream, butter, and milk over low heat until the butter is melted and the mixture is warm. Gradually pour this mixture into the mashed potatoes, stirring to combine until the desired creamy consistency is reached.

Season: Add salt and pepper to taste, and stir to combine.

Serve: Transfer the mashed potatoes to a serving dish. Garnish with fresh chives or parsley if desired. Serve warm.

Serving and Storage Tips:

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