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Mashed Potatoes


  • sea salt & freshly ground pepper

  • 4 pounds Yukon Gold potatoes

  • 2 sticks butter, at room temperature

  • 1 cup heavy cream, or more to taste


  1. Peel and cube the potatoes Put the potatoes in a large saucepan or pot with 2 tbsp kosher salt and cover with cold water, then place in the refrigerator overnight.

  2. The next day, add 2 tbsp more of salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill or smash with potato masher.

  3. Heat 2 sticks of butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown, whisk in cream, season with salt and pepper. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Season to taste. You may need to add more salt, pepper, cream or slabs of butter on top when serving.

Mashed potatoes can be made up to 48 hours in advance. Follow the recipe as directed and cool completely then refrigerate. To reheat, they can be placed in a casserole dish in the oven for 30-40 minutes. Stir in a little bit of warm cream if potatoes seem dry.


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