- ½ cup heavy cream, warmed
- 2 large egg yolks
- 5 tablespoons unsalted butter, cut into pieces
- Salt and pepper
- 3 ½ pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain. Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free ...