Velvet Potato Puree

By learen

Tyler Florence

Ingredients

• 3 large Yukon Gold potatoes, peeled and quartered
• kosher salt
• 1 c heavy cream
• 4 T unsalted butter
• freshly ground black pepper
• EVOO

Preparation

Step 1

Put the potatoes in a med saucepan with cold water to cover. Add 1 t salt, bring to a boil, reduce the heat and simmer 15-20 min until very tender. While they cook, warm the cream with the butter in a small saucepan over med high heat until the butter melts. Drain the potatoes and pass them through a ricer into a large mixing bowl. Stir in the warm butter and cream until the liquid is absorbed. Season with salt and pepper and stir in a drizzle of EVOO.