Saveur

Photo: James Oseland

2 1⁄2 lbs. russet potatoes
1 1⁄2 cups heavy cream
8 tbsp. unsalted butter
Kosher salt and freshly
   ground black pepper

1. Peel potatoes and cut into 1" chunks. Place potatoes in a 4-quart saucepan and cover with cold salted water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until the tines of a fork slide easily into the potatoes, 15–20 minutes. Drain.

2. Meanwhile, heat cream and butter in a 4-quart saucepan over medium heat, stirring occasionally, until butter is melted and cream is hot. Remove the saucepan from the heat. Working in batches, pass the potatoes through a ricer into the hot cream mixture. Beat the potatoes vigorously with a whisk until smooth and creamy. Season with salt and pepper, to taste.

SERVES 4 – 6

This article was first published in Saveur in Issue #113