Creamy Mashed Potatoes

~There are as many types of mashed potatoes, as there are varieties of potatoes. I had posted one recipe previously which is more of a “the works” type of mashed potato in terms of flavor. This is a classic version; just a simple, fluffy, buttery, potatoey goodness that pairs well with just about any protein.

Ingredients:

1.5 lb Yukons

2 sticks unsalted sweet butter

1 cup whipping cream

1.5 tbsp kosher salt

Fresh ground pepper

Scallions (for garnish)

Directions:

1. Peel Yukons and quarter. For smaller ones, cut in half.
2. Fill pot until water just covers top of potatoes.
3. Let water come to boil. Then lower temperature and cover and simmer for another 20min.
4. Drain water and return pot to burner. 
5. Add cream and butter to potatoes. Cover and simmer on low for 10-15min.
6. Mash potatoes with large spoon until most of contents are smooth. If you prefer a completely smooth consistently, run contents of pot thru a potato ricer.
7. Add salt and pepper. Stir thoroughly.
8. Taste and adjust seasonings if desired. 
9. Garnish with scallions or more fresh ground pepper before serving.