Begin by peeling the 2 lbs of Yukon Gold or Russet potatoes, ensuring to remove any blemishes. Chop them into even-sized chunks, about 1-2 inches, for uniform cooking. Place the chopped potatoes in a large pot and cover them with cold water, adding 1 teaspoon of salt.

Bring the pot to a rolling boil over medium-high heat, then reduce the heat to medium-low. Let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.

Once tender, carefully drain the potatoes using a colander, allowing excess water to escape. Return them to the pot over low heat for a few minutes.

Remove the pot from heat and start mashing the potatoes with a potato masher or ricer while they are still hot. Integrate 4 tablespoon of unsalted butter until completely melted and mixed.

Gradually pour in ½ cup of heavy cream, stirring continuously until you achieve your desired creaminess. Taste and season with additional salt and ½ teaspoon of freshly cracked black pepper.

Transfer your creamy mashed potatoes to a serving bowl and garnish with an extra pat of butter or a sprinkle of fresh herbs if desired.