Ingredients
– 2 pounds Yukon Gold potatoes
– 1 cup heavy cream
– ½ cup unsalted butter
– Salt to taste
– White pepper (optional for seasoning)
Equipment Needed
– Large pot for boiling
– Potato masher or ricer
– Measuring cups and spoons
– Mixing bowl
– Rubber spatula
Step-by-Step Instructions
First, we start by peeling the Yukon Gold potatoes. I love these potatoes for their buttery flavor and creamy texture! After peeling, I chop them into even chunks, about an inch or so, to ensure they cook evenly. Once that’s done, I place them in a large pot and cover them with cold water, adding a generous pinch of salt to infuse some flavor right from the start. I bring the water to a boil over medium-high heat. It’s such a comforting sight, watching those bubbles roll! (See the next page below to continue steps…)