- Yield: Makes 4 cups
Photography: Mikkel Vang
Source: Martha Stewart's Cooking School, Episode 108
- Coarse salt and freshly ground white pepper
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup heavy cream, plus more for reheating (optional)
Fill a large pot with about 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure water doesn’t seep through holes. Bring to a boil, then reduce to a rapid simmer.
Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
Remove potatoes from steamer basket; while potatoes are still hot, use a potato masher to mash to desired consistency. Add butter and stir until butter has melted and is thoroughly combined. Stir in cream and season with salt and pepper. Reheat over medium heat with a little more cream or water if necessary before serving.