Peel and chop the Yukon Gold potatoes into even chunks.

Boil the chopped potatoes in a large pot of water until fork-tender, about 15-20 minutes.

Drain the potatoes and let them steam dry in a colander for about 5 minutes.

Return the hot potatoes to the pot, add unsalted butter and heavy cream, and mash until creamy and smooth.

Season with salt and black pepper to taste, and stir well before serving. Top with fresh parsley.