Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) whole milk, warmed
  • 1/4 cup (60ml) heavy cream, warmed (optional)
  • Pinch of freshly ground white pepper
  • 1-2 tablespoons finely chopped fresh chives, for garnish (optional)

Instructions:

  1. Peel and quarter the potatoes, ensuring they are roughly the same size for even cooking.
  2. Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender (about 15-20 minutes).
  3. Drain the potatoes thoroughly in a colander. Return them to the pot (or use a ricer).
  4. If using a masher, mash the potatoes until smooth. For a smoother texture, use a ricer to press the potatoes back into the pot.
  5. Add the cubed butter to the mashed potatoes and stir until melted and fully incorporated.
  6. Gradually add the warmed milk and cream, stirring until the potatoes are smooth and creamy. Adjust the amount of liquid to reach your desired consistency.
  7. Season with white pepper and salt to taste.
  8. Garnish with fresh chives (if using) and serve immediately.