When preparing these potatoes, use a ricer to create a luxuriously smooth texture.
- 2 1⁄2 lb. russet potatoes
- 1 1⁄2 cups heavy cream
- 8 tbsp. unsalted butter
- Kosher salt and freshly ground black pepper
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.
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.