|15 min||15 min||6|
|1 tbsp||Butter, salted|
|1/2 cup||Heavy whipping cream, 38% M.F.|
|8 potato||Yukon Gold potato (cut into 1-inch pieces)|
In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender. Reserve 1/4 cup cooking water; drain potatoes.
Return potatoes to saucepan. Mash with butter and 3/4 teaspoon salt. Gradually add the warm cream, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary. Transfer to serving dish. Makes about 4 1/2 cups.