Serves 8 to 10
4 pounds Yukon Gold potatoes
1 cup heavy cream, warmed
1/2 cup whole milk, warmed
1 1/2 sticks (12 Tbl) butter, cut into small pieces
kosher salt & freshly ground black pepper, to taste
Rinse the potatoes in cool water. Peel the potatoes, then cut into medium-sized chunks. Add to a pot of boiling salted water and cook until tender.
When the potatoes are tender, drain them in a colander, then press the cooked potatoes through a potato ricer or food mill set over a large mixing bowl. Fold the butter into the potatoes, then fold in the cream. Season with a good pinch of salt and pepper. Mix gently to combine. Serve hot.
The mashed potatoes can be made a day ahead and re-heated over medium-low heat in a large pot. Add milk as needed to moisten the potatoes, and be sure to stir frequently.
