Mashed Potatoes (French Pommes Purée)

Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side.

4½ lbs Yukon Gold potatoes, scrubbed
2 cups heavy cream
1 lb unsalted butter, cubed and chilled
kosher or sea salt
black pepper, freshly ground

Place potatoes in a 6 qt saucepan and cover with water; bring to boil. Reduce heat to medium-low; cook, covered, until tender, 1-1½ hours.

Drain and let cool; peel. Working in batches, pass potatoes through a ricer; transfer to a bowl and keep warm. (Alternatively, use a potato masher.)

Add cream to pan; bring to a simmer. Slowly whisk in butter until sauce is emulsified. Stir in potatoes, salt, and pepper.

Makes 6-8 servings.