Perfect Mashed Potatoes

By Malooga

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Ingredients

• 1 1/2 lbs Yukon Gold potatoes, peeled and cut lengthwise into quarters
• 1/2 teaspoon salt
• 4 Tbsp heavy cream
• 2 Tbsp butter
• 1 Tbsp milk (or more)
• Salt and Pepper

Preparation

Step 1

Cover peeled, cut potatoes with cold, salted water, simmer until tender: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

Melt butter, warm cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

Drain cooked potatoes, mash with butter, cream, milk: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.
Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.
Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.
Add salt and pepper to taste.