3 lbs Yukon Gold potatoes (peeled and cut into even chunks)
1 cup heavy cream (warmed)
½ cup unsalted butter (softened, plus extra for garnish)
¼ cup sour cream (optional, for extra tang)
2 teaspoons kosher salt (plus more for boiling water)
Freshly ground black pepper (to taste)
Optional garnish: fresh chives, parsley, or a drizzle of melted butter
Prepare the Potatoes:
Peel the potatoes and cut them into evenly sized chunks to ensure uniform cooking.
Place the potatoes in a large pot and cover with cold water. Add a generous amount of salt to the water (it should taste slightly salty).
Cook the Potatoes:
Bring the water to a boil, then reduce the heat to a gentle simmer.
Cook the potatoes for about 15–20 minutes, or until they are fork-tender and easily mashable.
Drain and Rice:
Drain the potatoes in a colander and let them sit for a minute to release excess steam.
Using your ricer, pass the hot potatoes through into a large, warmed mixing bowl. (Warming the bowl helps keep the potatoes creamy and warm.)
Incorporate Butter and Cream:
Add the softened butter to the riced potatoes and fold gently until the butter is fully melted and incorporated.
Gradually add the warm heavy cream, folding gently until the potatoes reach your desired consistency.
Season and Enhance:
Stir in the sour cream (if using) for an extra tangy and creamy finish.
Add kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Serve and Garnish:
Transfer the mashed potatoes to a serving dish and top with a pat of butter for presentation.
Garnish with fresh chives or parsley, if desired, for a touch of color and flavor.
Tips:
Use Yukon Gold Potatoes: They’re naturally buttery and smooth, perfect for mashed potatoes.
Don’t Over-mix: Overworking potatoes releases starch, which can make them gluey.
Warm Ingredients: Ensure the cream and butter are warm to avoid cooling down the potatoes and creating lumps.