Ingredients
12 small Yukon gold potatoes
1/2 lb. butter or margarine
1 pint half-and-half or cream
salt to taste
pepper to taste

Directions
Place the potatoes in a large pot of cold water and bring to a boil. Lower the heat to simmer and cook approximately 1 hour or until the potatoes are fork tender. When the potatoes are almost done, melt the butter in a separate large saucepan, add the cream, stir and keep warm.

Drain the cooked potatoes, chop into pieces and finely mash with a potato masher or ricer. Transfer the smooth potatoes to a large bowl then add the warm butter and cream mixture. Stir to combine thoroughly then season with salt and pepper to taste. Serve immediately. Makes 8 servings.