Kartoffelpüree

Zutaten

• 2 lbs Yukon Gold potatoes
• 1/4 lb unsalted butter ((room temperature))
• 1 cup heavy cream ((hot))
• Diamond kosher salt
• Freshly ground pepper

Zubereitung

1. 1

   Place the whole unpeeled potatoes in a 4-quart saucepan and cover with a few inches of cold water.

2. 2

   Bring to a simmer and cook until they are very tender when pierced with a paring knife, about 25 to 35 minutes depending on the size of the potatoes.

3. 3

   Strain the cooked potatoes in a colander and carefully peel with a clean kitchen towel and a paring knife. Work quickly so the potatoes stay warm.

4. 4

   Push the potatoes through a potato ricer or food mill back into the warm pot they were cooked in.

5. 5

   Add the room temperature butter and combine using a stiff spatula. Next start adding 3/4 cup of the hot cream and gently fold in. Add more as needed.

6. 6

   Season well with kosher salt and freshly ground pepper. Taste and add more butter, cream or seasoning as needed.

7. 7

   Cover and keep warm until serving with another pat of butter and fresh herbs if desired.