Recipe Book

Instructions

In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)

In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.