One of the keys to fluffy spuds is returning the cooked potatoes to the warm, dry pan you cooked them in for mashing.
2 pounds medium potatoes, peeled and quartered (we tested with Yukon gold)
1/4 cup butter or margarine
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Cook potato in boiling water to cover 20 to 25 minutes or until very tender. Drain well, and return potato to pan. Add butter, and mash until butter melts, using a potato masher. Add cream, salt, and pepper; mash to desired texture.
If you're unfamiliar with Yukon gold potatoes, there's a reason. Yukon golds are relatively new to North America; they were first introduced in 1980 ... lucky for us!
Yukon gold potatoes are a yellow-fleshed potato, known for their buttery flavor and creamy texture. Quite versatile, they can be used for baking, broiling, or frying--but we particularly like them mashed.