Mashed Potatoes

Ingredients

• 3.5-4 lbs (nearly 1800g) small to medium sized yukon gold potatoes
• 5 tbsp (75g) butter
• 1/2 cup (120ml) heavy cream
• salt to taste

Instructions

1. Stab each potato with a fork a few times.
2. Boil potatoes for 30 minutes, skin on. Cook until fork tender.
3. Transfer the cooked potatoes to another surface. Empty the pot.
4. Melt butter in the pot.
5. De-skin the potatoes, rice them into the pot, and season generously with salt.
6. Stir aggressively and add in heavy cream until desired creamy texture is achieved.
   1. Whisking them too early will be a frivolous and messy pursuit. Use a wooden spatula until enough heavy cream is added to whisk properly.
7. Serve.