Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. This recipe first appeared in the tablet edition of our November 2014 issue and is a part of the story Holiday for the Heroes.
- 4 1⁄2 lb. Yukon Gold potatoes, scrubbed
- 2 cups heavy cream
- 1 lb. unsalted butter, cubed and chilled
- Kosher salt and freshly ground white pepper, to taste