Place 3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes into a large stockpot and cover the potatoes with cold water (about 2 inches over them.)
Place a lid on it and bring the potatoes to a boil. Boil until very tender, about 15-20 minutes, stirring occasionally so nothing sticks to the bottom.
While the potatoes are boiling, add 1 cup salted butter, ½ cup chicken stock and 1/2 cup heavy cream to a small saucepot and place it over medium-low heat.
Allow the butter to melt, and the whole mixture warm through. Do not bring it to a simmer; just keep it warm. Stir occasionally.
Once the potatoes are fork-tender, drain well and add them back to the pot.
Add about ⅓ of the cream mixture and start mashing with a potato masher. Add more of the liquid until you reach your desired mashed potato texture (I used all of it.) I like my mashed potatoes a bit lumpy but you mash to how you prefer your mashed potatoes.
Add 1/2 teaspoon black pepper and stir it in. Add more salt, to taste if desired. I added 1 teaspoon of salt, but this will vary depending on how salty your butter and stock are already, so add salt to your preference.
Serve immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.