Serves 4
| 2 | pounds Yukon Gold, Yellow Finn, or other yellow-fleshed potatoes, unpeeled, quartered, and scrubbed |
| Salt and pepper, to taste | |
| 1/2 | cup (1 stick) unsalted butter |
| 1/2 | cup heavy cream |
1. In a large pot, combine the potatoes with water to cover them by a couple of inches and plenty of salt. Bring the water to a boil over high heat. Lower the heat and simmer the potatoes for 15 to 20 minutes or until tender.
2. In a medium saucepan, combine butter and cream. Heat gently until the butter melts; keep warm.
3. Drain the potatoes into a colander. Set a food mill or ricer over the cooking pot off the heat. If your ricer does not discard the skins, use tongs to pull off the potato skins. While the potatoes are still hot, work them through the mill or ricer.
4. Stirring with a wooden spoon over low heat, slowly work in the cream mixture. When it has been absorbed by the potatoes, add more salt and some pepper. - Jonathan Levitt
© Copyright 2007 Globe Newspaper Company.
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