I had seen this Everyday Foods video on how to make these mashed potatoes just before Thanksgiving, but didn't get around to trying them until now. Oh my, after making mashed potatoes with their method (using a ricer and Yukon Gold potatoes), I will NEVER go back to making mashed potatoes using any other method or with any other variety of potatoes. "Luxurious" doesn't even begin to describe these. Divine.... Comforting.... Too amazing for words.... I won't even admit how many days in a row I've made these! Using raw cream and high quality butter takes them to yet another level....
Source: Everyday Food magazine, November 2009
2 lbs. Yukon God potatoes, peeled and cut into 1/2" pieces
coarse sea salt and ground pepper
1/2 c. (1 stick) unsalted butter, cut in pieces, at room temp
1 - 1 1/2 c. heavy cream, warmed
In a large pot, cover potatoes by 2" with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender (mushy, but not water logged), about 12 min. Drain thoroughly; put back into pot to dry a bit. Pass potatoes through a potato ricer into pot.
Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 min. Gradually add cream, stirring constantly to combine. If you wish, you may pass the potatoes through a fine-mesh sieve, using a rubber spatula, for a finer consistency. (I don't bother.) Season with salt and pepper.