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
Place potatoes in a 6-qt. saucepan and cover with water; bring to boil. Reduce heat to medium-low; cook, covered, until tender, 1–1 1⁄2 hours. Drain and let cool; peel. Working in batches, pass potatoes through a ricer; transfer to a bowl and keep warm. (Alternatively, use a potato masher.) Add cream to pan; bring to a simmer. Slowly whisk in butter until sauce is emulsified. Stir in potatoes, salt, and pepper.