Categories: Potatoes, Side Dish

Ingredients

• 4 lbs yukon gold potatoes , peeled
• 12 tablespoons unsalted butter , cut into 6 pieces
• 1 1/2 cups heavy cream
• 2 teaspoons salt

Directions

1. Cut the potatoes into 3/4-inch slices.

2. Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.

3. Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.

4. Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.

5. Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.

6. Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.

7. Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.

8. Serve.

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