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.