Creamy Yukon Gold Mashed Potatoes with Butter and Cream
Buttery mashed potatoes made by simmering Yukon Gold potatoes in cream and water, then mashing with butter.
Equipment
- Large saucepan
- Colander
- Potato Masher
- Heatproof bowl
Ingredients
Main Ingredients
- 3 lb Yukon Gold potatoes peeled and cut into 1 1/2 inch cubes
- 2 cup heavy cream or whole milk
- 3 cup water for simmering
- 1 tbsp kosher salt divided, 2 tsp for simmering and 1 tsp for mashing
- 1 tsp ground black pepper divided in half
- ½ cup unsalted butter cut into 6 to 8 pieces, plus more for serving
- 2 tbsp chopped fresh parsley for garnish
- ¼ cup freshly grated Parmesan cheese optional topping
Instructions
Cooking
- Simmer the potatoes. Combine the cream, water, potatoes, 2 teaspoons salt, and 1/2 teaspoon pepper, then bring to a gentle boil.
- Cook until tender. Lower the heat and simmer 15 to 25 minutes until a fork pierces the potatoes with no resistance.
- Drain and dry. Drain over a bowl to keep the liquid, then stir the potatoes in the warm pan for 1 minute.
- Mash. Add the butter, 1 teaspoon salt, and 1/2 teaspoon pepper and mash until smooth.
- Loosen and serve. Stir in reserved liquid as needed, then top with butter, parsley, or Parmesan.
Notes
Substitutions: Use whole milk in place of cream for a lighter mash, or russet potatoes with a little extra butter.
Tips: Do not overmix and keep the reserved liquid on hand to loosen the potatoes.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F with a splash of milk.