Prep 30 mins
Cook 30 mins
When the potatoes are finished cooking, immediately drain and mash them while hot. Have your cream and butter heated and ready to add in right then. A few lumps are OK. If you overstir or let the potatoes cool before mashing, they'll be gluey.
- 2 lbs idaho potatoes, peeled and cut into eighths
- 2 lbs yukon gold potatoes, peeled and cut to similar size of Idaho potatoes
- 1 teaspoon sea salt
- 1 tablespoon sea salt
- 1⁄4 cup butter
- 1 1⁄4 cups heavy cream or 1 1⁄4 cups milk
- 1 pinch white pepper
- fresh chives, thinly sliced or fresh basil, sliced into thin ribbons
- Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
- Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
- When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
- Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.
Wow, this is worth keeping two kinds of potatoes around! I used 1/4 c cream and the rest milk. Simply wonderful, thank you Al:)