Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2
Ingredients
Kosher salt
- 1 1/2 pounds Yukon Gold potatoes
- 1/2 cup whole milk or heavy cream, plus more as needed
- 1 tablespoon unsalted butter, plus more as needed
- 1 ounce cream cheese or sour cream, at room temperature (optional)
- Freshly ground black pepper
Steps
- Place a pot of salted water on heat
- Meanwhile, prep potatoes by cutting into small chunks (~1cm)
- When water is boiling add potatoes until tender (15-20 minutes)
- While potatoes boil, warm 1 tbsp of butter and a half cup of milk
- When potatoes are soft, drain and return to pan over medium heat
- Add warm butter. Mash mixture
- slowly pour in milk while stirring until consistent texture is reached
- Season with salt and pepper