Peel the Yukon Gold potatoes and cut them into uniform 1-inch (2.5cm) cubes. Place into a large pot and cover with cold water by about 1 inch. Add 1 tbsp kosher salt and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until fork-tender.

Drain thoroughly in a colander. Return hot potatoes to the empty warm pot (off the heat) and let sit for 2-3 minutes to evaporate excess moisture.

Press the hot potatoes through a potato ricer directly back into the warm pot to ensure a lump-free, velvety texture.

Gently fold in the 1/2 cup (113g) room-temperature butter cubes. Gradually pour in the warmed 1/2 cup (120ml) heavy cream, folding until thick and velvety. Season with the remaining 1 tsp kosher salt.

Transfer to a rustic ceramic bowl. Use a spoon to create swirled peaks and a small center well. Place the 1 tbsp square butter pat in the well, drizzle with the additional 1 tbsp melted butter, and garnish with finely chopped fresh parsley and coarse black pepper.