- 3 lb. russet potatoes, peeled and cut into lengthwise quarters
- Kosher salt
- ¾ cup whole milk
- 1 cup heavy cream, whipped to soft peaks
- ½ cup unsalted butter, melted
- Freshly ground black pepper
Heat the oven to 250°F. Brush a 9x13-inch baking dish with some of the melted butter. Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Add 2 tsp. salt, cover, and bring to a boil over high heat. Lower the heat to maintain a gentle boil, cover the pan partially, a...