Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 4 tbsp unsalted butter
- ½ cup heavy cream (or half-and-half)
- 1 tsp salt (for boiling)
- ½ tsp black pepper (freshly ground)
- ¼ tsp garlic powder (optional)
Instructions
- Peel and quarter the Yukon Gold potatoes; rinse under cold water to remove excess starch.
- In a large pot, cover potatoes with cold water, add salt, and bring to a boil over medium-high heat. Cook until fork-tender (15-20 minutes).
- Drain the potatoes and let them sit in a colander for about 5 minutes to steam dry.
- Return the drained potatoes to the pot over low heat; add butter and heavy cream. Stir gently until melted together.
- Mash the mixture until smooth using a potato masher or ricer. Adjust with more cream or butter if desired.
- Season with black pepper and garlic powder (if using). Stir well to combine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg