Ingredients
3 pounds medium Yukon Gold potatoes, peeled2/3 cup heavy whipping cream1/2 cup butter, cubed1 teaspoon salt1/2 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted.
Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
