Ingredients:

  • 3 lbs Russet or Yukon Gold Potatoes, peeled and cut into uniform 1.5-inch chunks
  • Water, enough to cover
  • 2 tablespoons Kosher Salt, for boiling
  • 6 tablespoons Unsalted Butter, cubed and at room temperature
  • 1/2 cup Heavy Cream, warmed gently
  • 1/4 cup Whole Milk, warmed gently
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Peel and chop the potatoes into roughly equal, medium chunks. Rinse thoroughly under cold water until the water runs clear.
  2. Place potatoes in the large pot. Cover with cold water, ensuring potatoes are submerged by about 1 inch. Add the 2 tablespoons of Kosher salt.
  3. Bring the water to a rolling boil over high heat, then reduce heat slightly to maintain a steady simmer. Cook until the potatoes are completely fork-tender (a fork should slide in with zero resistance).
  4. Drain the potatoes completely in a colander. Return the drained potatoes immediately to the hot, empty pot over very low heat for 1–2 minutes to allow residual water to steam off.
  5. While potatoes dry, gently warm the heavy cream and milk together in a small saucepan until steaming—do not boil. Keep warm.
  6. Remove the pot from the heat. Add the cubed room-temperature butter to the hot, dry potatoes. Gently mash until the butter is fully incorporated and the potatoes start to break down.
  7. Gradually pour the warm cream/milk mixture into the potatoes, mashing constantly until you reach your desired consistency. Work quickly to keep the mash hot.
  8. Taste and adjust seasoning with fine sea salt and fresh black pepper. Serve immediately.