Creamy Buttery Mashed Potatoes

Ingredients

• 3 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 tbsp salt, for the water
• 1 cup whole milk
• 1/2 cup heavy cream (or more milk)
• 1/2 cup (1 stick) butter, cut in pieces
• 1 tsp salt, or to taste
• 1/4 tsp white or black pepper
• chopped chives, to serve (optional)

Steps

1. Put the potatoes in a large pot, cover with cold water by an inch and add 1 tbsp salt. Bring to a boil, then simmer until a knife slides in with no resistance, 15 to 20 minutes.
2. While they cook, warm the milk, cream and butter in a small saucepan until the butter melts. Keep warm.
3. Drain the potatoes well and return them to the hot pot over low heat for 1 minute, shaking, to steam off excess water.
4. Mash with a potato masher or press through a ricer. Pour in the warm milk mixture a little at a time, stirring gently, until creamy.
5. Season with salt and pepper, top with an extra pat of butter and chives, and serve.

TipWarm dairy is the key: cold milk tightens the starch and makes potatoes gluey. Keep them warm up to 2 hours in a slow cooker on low.