Yukon Potato Puree
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup(s) heavy cream
- 4 ounces butter
- Salt and pepper, to taste
Instructions
- 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.
