Best Irish Mashed Potatoes Ever

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1 teaspoon salt, plus more to taste
• 1/2 cup whole milk
• 1/4 cup heavy cream (optional)
• 2 scallions, thinly sliced (green parts only)
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper to taste

Instructions

1. 1

   Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.

2. 2

   Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.

3. 3

   Drain the potatoes in a colander.

4. 4

   Return the potatoes to the empty pot and place over low heat for 1-2 minutes, shaking the pot occasionally, to dry out the potatoes slightly.

5. 5

   Remove the pot from the heat. Add the milk and butter to the potatoes.

6. 6

   Using a potato masher or a ricer, mash the potatoes until smooth and creamy. Be careful not to overmix.

7. 7

   If using, stir in the heavy cream for extra richness.

8. 8

   Gently fold in the scallions and parsley.

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve immediately while hot and creamy.

11. 11

    Garnish with an extra sprinkle of parsley or a pat of butter, if desired.