Ingredients:
- 2.6 lbs High-Starch Potatoes (such as Russet or King Edward), peeled and cubed
- 3 Tbsp Kosher Salt (for boiling water)
- 8 Tbsp (1 stick) Unsalted Butter, cubed
- 1 cup Heavy Cream (240 ml)
- 1/2 tsp White Pepper (optional)
- Fine Sea Salt, to taste
Instructions:
- Preparation and Cold Water Start: Peel the potatoes and cut them into uniformly sized cubes (approx. 1.5 inches). Place the potato cubes in a large pot and cover with cold water (at least 2 inches over the potatoes). Add the 3 tablespoons of kosher salt. The water should taste heavily seasoned.
- Boil and Simmer: Bring the water to a rapid boil, then reduce heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork. Immediately drain the potatoes using a colander.
- Dry Cook (Crucial Step): Return the drained potatoes to the empty, hot stock pot. Place the pot back on the stove over low heat. Toss gently for 1 to 2 minutes to remove excess moisture through steam. This ensures a light, fluffy mash.
- Warm the Dairy: While the potatoes are drying, gently warm the heavy cream and cubed butter in a small saucepan until the butter is just melted and the cream is simmering lightly (do not boil). Remove from heat.
- Rice the Potatoes: Working quickly while the potatoes are hot, run them through a potato ricer or food mill directly into a large, clean mixing bowl.
- Incorporate the Fat: Pour about one-third of the warm butter/cream mixture over the riced potatoes. Use a rubber spatula or wooden spoon to gently fold the liquid into the potatoes. Do not whisk vigorously.
- Continue Adding and Season: Repeat with the remaining liquid, adding it in two more stages, folding until just combined and smooth. Stop mixing the moment the desired creamy consistency is reached. Stir in the fine sea salt and white pepper to taste. Serve immediately.