Peel and cut the Yukon Gold potatoes into uniform chunks.

Place the potato chunks in a large pot and cover them with cold water.

Add a generous amount of salt to the water, about a tablespoon.

Bring the water to a boil and then reduce to a simmer. Cook for about 20 minutes or until the potatoes are fork-tender.

Once tender, drain the potatoes in a colander and allow them to sit for a minute to release excess moisture.

Using a potato masher or ricer, mash the potatoes until smooth.

In a saucepan over low heat, melt the butter. Gradually whisk in the heavy cream, then fold this mixture into the mashed potatoes until well combined.

Finally, add salt and white pepper to taste.