Ingredients
- 4 lbs russet potatoes, peeled and cut into 1" chunks
- 2 cups heavy cream
- 12 Tbsp butter, room temperature, cut into 1/2-inch chunks
- kosher salt
- freshly ground black pepper
Instructions
1
Rinse cut and peeled potatoes under cold water until water runs clear.
2
Add potatoes to large pot of cold salted water, water should cover potatoes by 1", and bring to a boil. Boil for 15 minutes or until potatoes are cooked and tender.
3
Drain potatoes from water and rinse in colander under warm water.
4
Run potatoes through a ricer or food mill and add butter, cream, salt and pepper. Gently fold with a spatula until fully incorporated and taste for salt.
5
Serve immediately.
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Mar 2019
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