Silky Smooth Mashed Potatoes
- 3 pounds Yukon Gold Potatoes, peeled and cut into 1/2 inch slices
- salt and pepper
- 1 stick butter, melted
- 1/4 cup heavy cream
- up to one cup of milk
Place potatoes in a pot, cover with water, and bring to a boil. Add in a teaspoon of salt, and cook for 20 minutes, or until fork tender. Drain, and pass potatoes through a ricer or a food mill (do not put in a food processor).
Stir in butter and cream. Heat milk and add it to the potatoes, a little at a time, until it reaches desired consistency.
Transfer to the bowl of an electric mixer fitted with the whisk attachment, and whisk until smooth. Add in salt and pepper to taste.