Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp (5g) kosher salt, plus more to taste
  • 4 oz (115g) unsalted butter, cold and cut into cubes
  • ½ cup (120ml) heavy cream, warmed
  • ¼ cup (60ml) whole milk, warmed
  • Pinch of white pepper, to taste
  • Optional: 2 cloves garlic, peeled

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add 1 tsp of salt. Bring to a boil over high heat.
  2. Reduce heat to a simmer and cook until potatoes are fork-tender – a fork should easily slide in and out (about 15-20 minutes). Add garlic for flavour and boil it with the potatoes.
  3. Drain the potatoes well. Return the potatoes to the pot and place back on the stove top over medium-low heat to dry out and remove any excess water.
  4. Working quickly, pass the hot potatoes through a ricer into the same pot (or mash very thoroughly with a potato masher).
  5. Add the cold, cubed butter to the potatoes and stir until melted and fully incorporated.
  6. Gradually pour in the warmed heavy cream and warmed milk, stirring continuously until the potatoes are smooth, creamy, and light.
  7. Season with white pepper and salt to taste. Serve immediately. This is the best mashed potato recipe.