|1.5 lb yukon gold potatoes|
|1/2 cup heavy cream|
|1/2 cup milk|
|8 oz sweet butter-high quality • diced|
|sea salt to taste|
|pinch white pepper|
Wash potatoes well. Place potatoes in a large stainless soup pot. Fill with cold water and cover potatoes by 2 inches.
Add 1 Tbls of salt per every 4 cups of water. Simmer over medium heat until potatoes are tender.
Drain potatoes immediately. Place on a towel and if needed, place a 325°F oven for 3-5 min to dry.
Add cream and milk to a saucepan and bring to a boil, reserve.
Peel potatoes and cut into pieces, rice potatoes twice into a heavy bottomed stainless sauce pan.
Place pan on low heat and beat with a wooden spoon for 3-5 minutes. Add 8oz of the butter at a time, beating well until butter is incorporated and the potatoes are fluffy. Slowly add the cream stirring the potatoed season with salt a touch of white pepper and reserve.