Ingredients

  • 2 lb yukon gold potatoes, skin-on
  • 8 tbsp unsalted butter, cut up
  • 1.5 cups heavy cream, plus more as needed
  • up to 0.5 cups chicken stock or low-sodium broth (optional)
  • kosher salt
  • black pepper

Steps

  1. Cover potatoes with cold water in large pot. Bring to boil, then simmer until tender and offer no resistance when poked with a paring knife. Drain. Allow to cool until they can be handled with bare hands.
  2. Peel potatoes. Put them thorugh a ricer and into a pot.
  3. Add butter, cream, salt, and pepper to the pot. Heat until simmering, then stir to combine.
  4. Add additional cream or stock until desired consistency is reached.