If you’re using baby Yukon gold potatoes, all you’ll need to do is wash and scrub the potatoes to get of any residual dirt. If you’re using regular sized Yukon gold potatoes or russet potatoes, you’ll want to wash, scrub, and cut the potatoes into about 1 inch chunks. You can also peel the potatoes at this time if you prefer.

Place potatoes into a large pot and cover with enough cold water so the potatoes are covered by about 1 inch. Add a generous pinch of salt to the water  and boil the potatoes for about 10 minutes until they’re tender when poked with a knife or fork.

Once the potatoes are cooked through, drain the potatoes and return to the pot. Then, shake the potatoes around in the pot over medium heat to dry the potatoes and cook off any remaining water. Remove the pot from heat once all the water has evaporated.

Mash the potatoes until you’re reached your desired texture.Add the room temperature butter, milk, sour cream, heavy whipping cream, salt and pepper to the mashed potatoes and fold into the potatoes to combine until the potatoes have absorbed all the liquid. Taste and adjust seasonings as desired.

Transfer the potatoes to a serving dish and serve warm! Top with green onions or minced parsley, if desired.