Total Time: 30
Yield: 6 servings
- Kosher or sea salt
- 3 pounds baking potatoes (such as russets), peeled (or red bliss potatoes, unpeeled)
- 1/2 cup (4 ounces) light cream
- 4 tablespoons (1/2 stick) unsalted butter
- Freshly ground black pepper
Cut potatoes into 2-inch pieces. Bring a large pot of salted water to boil. Cook potatoes until fork-tender. Drain well; then place them back in the warm pot. Swirl the cooked potatoes around the pot, until a thin film of starch appears. In a small pan, heat cream and butter until butter melts. Pass potatoes through a ricer or food mill, or break up with a potato masher until smooth. Add heated cream and butter; mix well. Season with salt and pepper to taste.