Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp Kosher salt
  • 0.5 tsp Fine sea salt
  • 0.5 cup unsalted butter, softened at room temperature
  • 0.75 cup heavy cream, warmed
  • 4 oz full-fat cream cheese
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place the cubed potatoes in a large 5-quart pot and cover with cold water by at least one inch. Add 1 tablespoon of kosher salt to the water.
  2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15 minutes until the potatoes are fork-tender and slide off a knife with zero resistance.
  3. Drain the potatoes in a colander and immediately return them to the warm, empty pot over very low heat. Toss gently for 2 minutes to evaporate residual surface moisture until they look dry.
  4. Pass the potatoes through a ricer or use a masher. Incorporate the softened butter first to coat the starch. Gradually stir in the warmed heavy cream and cream cheese. Season with sea salt and black pepper, stirring until just combined.