Ingredients:

  • 2 lbs gold potatoes, such as Yukon Gold
  • ½ cup heavy cream
  • 4 tbsp unsalted butter, at room temperature
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped fresh chives or parsley (optional)
  • A sprinkle of sea salt (optional)

Instructions:

  1. Wash and peel the potatoes.
  2. Cut them into uniform chunks (about 1-2 inches).
  3. Place the potato chunks in a large pot and cover with cold water.
  4. Add a generous pinch of salt and bring to a boil over medium-high heat, then reduce to a simmer.
  5. Cook the potatoes for about 15-20 minutes or until fork-tender, then drain well in a colander.
  6. Return the drained potatoes to the pot and use a potato masher or ricer to mash until smooth.
  7. Incorporate the heavy cream and room-temperature butter into the mashed potatoes, mixing until well combined and creamy.
  8. Add salt and freshly ground black pepper to taste, mixing well and adjusting seasoning as needed.
  9. Transfer to a serving dish and garnish with herbs and a sprinkle of sea salt, if desired.