Categories: Potatoes, Side Dish
Ingredients
- 4 lbs yukon gold potatoes , peeled
- 12 tablespoons unsalted butter , cut into 6 pieces
- 1 1/2 cups heavy cream
- 2 teaspoons salt
Directions
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Cut the potatoes into 3/4-inch slices.
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Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.
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Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.
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Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.
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Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.
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Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.
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Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.
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Serve.