4 pounds yukon gold potatoes peeled cut into 1-inch pieces
1 serving salt and pepper freshly ground
1 cup cup heavy whipping cream
1 cup milk whole
4 ounces butter unsalted (1 stick)
Equipment
bowl
sauce pan
potato masher
potato ricer
Directions
Place potatoes and 2 tablespoons salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8 to 10 minutes.
Meanwhile, heat cream, milk, and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.
Drain potatoes, and press through a ricer into a large saucepan. (Alternatively, mash the potatoes with a potato masher until smooth.)
Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper.
Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
