Ingredients

• 2.5 pounds Russet or Yukon Gold Potatoes, peeled and cubed
• 0.5 cup Unsalted Butter
• 0.5 cup Whole Milk
• 0.25 cup Heavy Cream
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1

   Peel the potatoes and cut them into roughly 1-inch cubes to ensure even cooking.

2. 2

   Place the cubed potatoes in a large pot and cover them with cold water by about an inch. Add 1 teaspoon of salt to the water.

3. 3

   Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.

4. 4

   While potatoes are cooking, gently warm the milk, heavy cream, and butter in a small saucepan over low heat until the butter is melted and the mixture is warm, not boiling.

5. 5

   Drain the cooked potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot.

6. 6

   Mash the potatoes using a potato masher, ricer, or a fork until mostly smooth, leaving some small lumps if preferred.

7. 7

   Gradually pour the warm milk mixture into the mashed potatoes, stirring gently with a spoon or spatula until fully incorporated and the potatoes reach your desired creamy consistency.

8. 8

   Season with additional salt and black pepper to taste. For extra fluffiness, avoid over-mixing.

9. 9

   Serve immediately, garnished with fresh chives or parsley if desired.