Ingredients
- Yukon Gold Potatoes: 3 pounds, peeled and chopped into 2-inch chunks
- Unsalted Butter: ½ cup, softened
- Heavy Cream: 1 cup
- Sour Cream: 1 cup, full-fat for best flavor
- Salt: 1 teaspoon, plus more to taste
- Black Pepper: ½ teaspoon, freshly ground
Instructions
- Prepare the Potatoes
Wash, peel, and chop the Yukon Gold potatoes into 2-inch pieces. This size helps them cook evenly. - Boil the Potatoes
Place the chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt, then bring to a boil over medium-high heat. Once boiling, reduce the heat to simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain well. - Mash the Potatoes
Allow the potatoes to cool slightly. Use a potato masher or ricer to mash the potatoes until smooth and fluffy. - Combine Ingredients
Add softened butter, heavy cream, and sour cream to the mashed potatoes. Mix thoroughly until all ingredients are well combined and no lumps remain. Season with additional salt and black pepper to taste. - Bake the Potatoes
Preheat oven to 350°F (175°C). Transfer the creamy potato mixture into a 9×13-inch baking dish. Smooth the top and add decorative swirls if desired. Bake for 25-30 minutes, until the edges are golden and a slight crust forms on top.