These mashed potatoes are super creamy and delicious! I have used both russet potatoes and yukon gold potatoes for these- I prefer yukon golds because of their inherit butteriness, but russets will work in a pinch or if they're on sale!
1 1/2 lb. yukon gold potatoes, peeled and cut into 1'' cubes
1/2 tsp. salt
4 Tbsp lite cream
2 Tbsp butter
1 Tbsp milk (or more)
Salt and Pepper
Place potatoes in medium pot. Cover with cold water, about an inch above the potatoes. Salt with 1/2 tsp. salt.
Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
Drain cooked potatoes, mash in a large bowl with a potato mashed. Mix with butter, cream, milk.
Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.
Add salt and pepper to taste.
Recipe Adapted from Simply Recipes