These potatoes can be made up to 1 day ahead – see special instructions. It was worth the 3 extra steps: 2 rinse and 1 drying cycles.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- Coarse salt and ground pepper
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1 1/2 cups heavy cream
Directions
- Preheat oven to 350 degrees.
- Set cubed potatoes in a colander and rinse under cold water until water runs clear.
- Add potatoes to a large pot, cover potatoes by 2 inches with cold salted water.
- Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes.
- Drain thoroughly then rinse with hot running water for 30 seconds.
- Spread potatoes in an even layer on 2 rimmed baking sheets and transfer to oven until excess moisture has evaporated and surface of potatoes is dry, about 6 minutes.
- Mash the potatoes, either with a ricer, a potato masher, or a food mill, adding just butter and salt.
- MAKE AHEAD: Put the potatoes in a container and press plastic wrap against the surface to prevent a skin from forming. If you’re making the potatoes only a couple of hours ahead, you can keep them warm. If you’re making them a day in advance, put them in the fridge.
- When you’re ready to serve the potatoes, heat the cream (or milk or stock, as the case may be in your recipe) in a saucepan until it comes to a boil.
- Add the premashed potatoes and fold them into the hot liquid.
- Season with salt and pepper.
