I use Yukon Gold potatoes instead of Russets for mashed potatoes, but as russets are usually cheaper, I use then as well (but I peel them).I like to use Russets for baking and French fries. Gold’s or the red potatoes are better in stews, soups, mashed potatoes, or for roasting.
5 lbs. Yukon gold potatoes, peeled if you want (I do not peel them, but cut out any bruises or deep eyes) and then I cut them length-wise in half…cut the two halves, length-wise in half. Then take the four long halves and chop them cross-wise into pieces about half an inch long. (Diced)
1 teaspoon salt
1/3 cup heavy cream
½ stick of real butter
½ cup milk
Salt and Pepper to taste
Put potatoes into a saucepan. Add the teaspoon of salt. Add cold water until the potatoes are covered. Bring to a boil, reduce heat and cook on a simmering boil 15-20 minutes, or until done - a fork can easily be poked through them.
You want them soft, but not mushy.
Drain water from potatoes. Put hot potatoes into a bowl or if you don’t want to wash as many dishes…put them back into the same pan.
Add the cream, butter, and milk.
Use a potato masher to mash potatoes until well mashed.
Some people use a hand mixer to make them really creamy, but fake potatoes are really creamy…to me, homemade mashed potatoes will always have some pieces of unmashed potato, and that is perfectly fine.
Also, if you over-beat them, your potatoes will get gluey.
I like the metal potato mashers that go back and forth best. The ones that have little squares don’t seem to work as well, but each person is different. The plastic ones aren’t as strong.Add salt and pepper to taste.