Ingredients

The following ingredients have 8 Servings
  • 4 pounds russet potatoes (peeled and cut into 1" chunks)
  • 2 cups heavy cream
  • 12 tablespoons butter (room temperature, cut into 1/2-inch chunks)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

Instruction

  • Rinse cut and peeled potatoes under cold water until water runs clear.
  • Add potatoes to a large pot of cold salted water, water should cover potatoes by one inch, and bring to a rolling boil on the stovetop over high heat. Once boiling, reduce to medium heat and simmer for 15 minutes or until potatoes are cooked and fork tender.
  • Drain potatoes from water and rinse the hot potatoes in a colander under warm water.
  • Run potatoes through a ricer or food mill and add butter, cream, salt and pepper. Gently fold with a spatula until fully incorporated and taste for salt.
  • Place into a large bowl and serve immediately.