Perfect Mashed Potatoes

Ingredients

• 1 1/2 lbs Yukon Gold potatoes, peeled and cut lengthwise into quarters
• 1/2 teaspoon salt
• 4 tablespoons heavy cream
• 2 tablespoons butter
• 1 tablespoon milk, or more
• Salt and pepper

Directions

1. Put the peeled, quartered potatoes in a medium saucepan and pour in enough cold water to sit at least an inch above them. Stir in 1/2 teaspoon of salt, set the pan over high heat, and let the water come to a boil. Lower the heat so the water gently simmers, cover the pan, and cook for 15 to 20 minutes, until a fork slides through the potatoes without a fight.
2. While the potatoes cook, melt the butter and heat the cream. You can do this together in a small pan on the stovetop or in the microwave.
3. Once the potatoes are tender, pour off the water and transfer the hot, steamy potatoes to a large bowl. Add the warm cream and melted butter. Mash everything with a potato masher, then switch to a sturdy wooden spoon to beat the potatoes a little more; a metal spoon can bend on you here.
4. Pour in the milk and keep beating just until the potatoes are smooth. Don’t take it too far, or they can turn gluey.
5. Season with salt and pepper to taste.