Mashed Potatoes - cooking recipe

Ingredients

8 (3 lb) yukon gold potatoes
1/4 - 1/2 cup butter
1/2 - 1 cup heavy cream or 1/2-1 cup milk
salt and pepper

Preparation

Peel, and roughly chop potatoes into equal sized chunks.
Place potatoes in a pot and add water to cover. Add a few dashes of salt.
Bring potatoes to a boil until easily pierced with a fork, approximately 10 minutes depending on the size of your chunks.
Drain cooking water from the potatoes and place them in a large bowl. Cover them with a cloth dishtowel to further absorb moisture.
Combine the butter and cream in a saucepan over medium high heat. Scald the cream mixture just until steaming (do not boil).
Remove the dishtowel and pour 1/2 the hot cream mixture into the bowl with the potatoes.
Using a potato masher or a hand mixer, mash and blend the potatoes and cream until smooth and fluffy.
Add the rest of the hot cream as desired and mix for creamier potatoes.