Author: Two Thirds Cup
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 2½ lbs Yukon Gold potatoes
- ½ cup unsalted butter
- ¾ cup half and half or cream
- 1 tsp unrefined sea salt
- pepper (optional)
- chives (optional)
- Scrub the potatoes under cold water.
- Cut the potatoes into quarters, or just large pieces depending on the size of your potatoes.
- Place the potatoes in a large pot and add cold water until it covers the potatoes by one inch.
- Stir in 1 tsp of salt and then cover and bring to a gentle boil.
- Cook for 25-30 minutes. The potatoes are done if a sharp knife cuts through them easily.
- While the potatoes are cooking, heat the butter and cream in two separate pots on low heat.
- Add 1 tsp of salt to the cream and stir briefly until it dissolves.
- When the potatoes are done, drain them in a colander in your sink.
- Turn off the heat on the butter and cream.
- Return the potatoes to the pot you boiled them in.
- Mash the potatoes with a masher.
- Add the hot butter to the mashed potatoes, stirring it in with a wooden spoon or spatula.
- When all the butter is absorbed, add the warm cream. It will seem soupy at first, but all the liquid will gradually become incorporated.
- Taste the potatoes and add more salt if needed and pepper if you want.
- Serve hot with a garnish of chives, an extra slice of butter, or gravy.
Recipe by Two Thirds Cup at https://twothirdscup.com/the-best-mashed-potatoes/
3.4.2023