Ingredients
6 pounds Yukon gold potatoes, halved
2 cups heavy cream, warmed
8 ounces (2 sticks) unsalted butter
Coarse salt and freshly ground pepper
Preparation
Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. Peel potatoes, and pass through a ricer. Return potatoes to pot.
Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.
