Categories: side dish, vegetarian

Ingredients

• 4 lbs yukon gold potatoes, peeled
• 12 tablespoons butter, unsalted
• 1 1/2 cups heavy cream
• 2 teaspoons salt

Directions

1. Cut potatoes into 3/4 inch slices. Rinse and transfer to dutch oven. Add enough water to cover potatoes by one inch. Bring to a boil over high heat. Reduce heat to medium, boil until tender (20-25 minutes).

2. Heat butter and heavy cream in saucepan over medium heat until butter is melted (5 minutes).

3. Drain potatoes and return to pot. Stir over low heat until potatoes are dried (1-2 minutes). Mash potatoes in bowl; gently fold in warm cream mixture and salt.

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