Ingredients
Equipment
Method
- In a large pot, place the Yukon Gold potatoes and garlic, covering them with cold water. Add a generous pinch of salt and bring to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are fork-tender, which should take about 15-20 minutes.
- Drain the potatoes and garlic, then return them to the pot. Allow them to steam dry for a few minutes. In a small saucepan, heat the heavy cream and butter until melted and warm.
- Using a potato masher or ricer, mash the potatoes while gradually adding the warm cream mixture. Whisk the mixture until it becomes glossy and creamy, then season with salt and pepper.
- If you like, stir in some chopped chives for added flavor and color.
Notes
Overboiling the potatoes can lead to a watery texture. Using cold cream may result in gluey potatoes instead of creamy. Not seasoning enough can leave your potatoes bland—salt is key!