1-1/2 pounds Yukon gold potatoes, peeled and quartered lengthwise
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoon milk (plus milk to get
potatoes to desired thickness)
Salt and black pepper to taste
Water (to boil potatoes)
Put potatoes in a large saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to a boil, reduce heat and simmer, covered, approximately 15 minutes or until done. Warm cream and melt butter, together, either in microwave or in a pan on the stove.
Drain water from potatoes. Place hot potatoes into a large bowl. Add cream/butter mixture and stir well to combine.
With a strong-handled spoon, stir in more milk to achieve the desired consistency. (Do not use a hand-mixer or over beat the potatoes or they will become glue-like.) Salt and pepper to taste and serve.