Mashed Potatoes

Ingredients

3-4 large Yukon Gold Potatoes, scrubbed, washed and peeled
3-4 tablespoons butter
1/4 cup heavy whipping cream
salt and pepper to taste

Cut potatoes into quarters and immediately place them in a large pot with enough water to submerge the potatoes. With the cover on, heat the pot of potatoes on medium-high heat and bring to a boil. Reduce the heat to medium and continue to cook until potato is tender. The potatoes are done when a steak knife is easily inserted with minimal resistance. Do not overcook, as potatoes will be mushy.

Strain potatoes, saving 1 cup of the potato water. Set potato water aside. Bring the cooked potatoes back to the stove on medium low heat. Add butter and heavy whipping cream. Using a fork, mash the potatoes to your desired consistency. For creamier potatoes use a hand mixer. If the potatoes are very thick slowly add the reserved potato water until it is the consistency you want. Salt and pepper to taste. Additional cream and butter are optional.