- 4 pounds Yukon gold potatoes (about 10 large), peeled and cut into 1/2-inch chunks
- Coarse salt
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup (1 stick) unsalted butter, softened
- Put potatoes in large pan; cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil. Reduce to a simmer; cook until tender, about 20 minutes. Drain. Press through food mill or ricer into pan.
- Heat milk and cream in a small pan over medium-low heat. Pour over hot potatoes. Add butter; mash with potato masher. Stir in 2 teaspoons salt.
Use immediately or refrigerate up to 3 days; reheat before using.