Thursday, November 25, 2010
Adapted from Everyday Food
5 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 stick unsalted butter, cut into small pieces
½ to 1 cup heavy cream, warmed
ground black pepper
In a large pot, cover the potatoes with 2 inches of cold water, and add 1 teaspoon of kosher salt. Bring the potatoes to a boil, then reduce heat and simmer potatoes until they are tender. Drain the potatoes thoroughly and pass through a food mill back into the cooking pot.
Over low heat, add the butter and stir into the potatoes until the butter is melted and the potatoes have stiffened up slightly. Slowly add the cream, stirring constantly until the potatoes have reached the desired consistency. Add salt and pepper to taste.
If you make the potatoes ahead, reheat at 350°F in a covered baking dish for about 20-30 minutes. Serves 6 to 8.