Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1/2 cup unsalted butter
- 3/4 cup heavy cream (or milk for a lighter option)
- 1 tsp kosher salt (plus more for boiling)
- 1/2 tsp freshly cracked black pepper
- 2 cloves garlic (optional, roasted)
Instructions
- Peel and chop the Yukon Gold potatoes into even chunks. Place them in a large pot of cold water.
- Bring the water to a boil over medium-high heat, adding salt once bubbling begins. Cook until fork-tender (15-20 minutes).
- Drain the potatoes and return them to the pot over low heat for about a minute to evaporate excess moisture.
- Add butter and heavy cream, then mash using a potato masher or ricer until smooth and creamy.
- Season with salt and pepper to taste. Serve warm, garnished with additional butter or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 0g
- Sodium: 490mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg