| Ingredient | Quantity | Role in the Recipe |
|---|---|---|
| Yukon Gold potatoes | 2 pounds | Naturally creamy and buttery; choose Russets if you prefer a fluffier finish. |
| Whole milk | 2 cups | Forms the cooking base and prevents a watered-down taste, enriching the potatoes. |
| Heavy cream | 1 cup | Adds luxurious body and a silky, indulgent mouthfeel. |
| Unsalted butter | ½ cup (1 stick) | Classic richness and flavor; unsalted lets you control the seasoning. |
| Kosher salt | 2 teaspoons | Seasons potatoes during cooking for deep flavor penetration. |
| Freshly ground black pepper | To taste | Balances richness; freshly ground gives the best flavor. |
| Optional add-ins | As desired | Roasted garlic, grated Parmesan, or fresh herbs like chives or parsley add brightness and complexity. |
Step 1: Prep the Potatoes
Peel the potatoes and cut them into even 1½-inch chunks so they cook uniformly. Even sizing ensures all pieces are tender at the same time and prevents overcooking smaller pieces.
Step 2: Combine Ingredients in the Pot
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