The best mashed potatoes
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)
  1. Scrub the potatoes under cold water.
  2. Cut the potatoes into quarters, or just large pieces depending on the size of your potatoes.
  3. Place the potatoes in a large pot and add cold water until it covers the potatoes by one inch.
  4. Stir in 1 tsp of salt and then cover and bring to a gentle boil.
  5. Cook for 25-30 minutes. The potatoes are done if a sharp knife cuts through them easily.
  6. While the potatoes are cooking, heat the butter and cream in two separate pots on low heat.
  7. Add 1 tsp of salt to the cream and stir briefly until it dissolves.
  8. When the potatoes are done, drain them in a colander in your sink.
  9. Turn off the heat on the butter and cream.
  10. Return the potatoes to the pot you boiled them in.
  11. Mash the potatoes with a masher.
  12. Add the hot butter to the mashed potatoes, stirring it in with a wooden spoon or spatula.
  13. When all the butter is absorbed, add the warm cream. It will seem soupy at first, but all the liquid will gradually become incorporated.
  14. Taste the potatoes and add more salt if needed and pepper if you want.
  15. Serve hot with a garnish of chives, an extra slice of butter, or gravy.
Recipe by Two Thirds Cup at