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Ingredients
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 large Yukon gold potatoes, peeled
- kosher salt
- freshly ground black pepper
Details
Servings 6
Preparation
Step 1
Warm the cream with the butter in a small sauce pan over medium heat until the butter melts; set aside.
Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper.
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