Yukon Potato Puree

Place the potatoes in a medium saucepan and cover with water 1 inch above the potatoes. Season the potatoes generously with salt and place over medium-high heat.

Allow the water to come to a simmer, then adjust the heat as necessary to maintain a gentle simmer.

Meanwhile, combine the heavy cream, butter, salt and pepper, to taste, in a small sauce pot and bring to a simmer.

When the potatoes are fork-tender, drain and process using a ricer, food mill or electric hand mixer.

Combine the potatoes and hot cream mixture and fold to incorporate. Adjust the seasonings and serve warm.