Ingredients:

  • 3 lbs (1.4 kg) Russet or Idaho Potatoes, peeled and cut into 1-inch cubes
  • 8 oz (225 g) Unsalted Butter, cold and cubed
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 2 large Garlic Cloves, smashed (optional)
  • 2 tsp (or to taste) Fine Sea Salt or Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Peel the potatoes and cut them into equal-sized 1-inch (2.5 cm) cubes for even cooking.
  2. Place the diced potatoes in a large stockpot and cover completely with cold water. Add a generous amount of salt to the water.
  3. Bring the water to a rolling boil over high heat, then reduce heat slightly and cook until the potatoes are fork-tender (about 15-20 minutes).
  4. Drain the potatoes thoroughly in a colander. Return the drained potatoes immediately to the empty, hot stockpot. Place the pot back over low heat for 1–2 minutes, stirring gently, to steam off all excess surface moisture.
  5. While the potatoes dry, combine the heavy cream, 4 oz (115g) of the butter, and the smashed garlic cloves (if using) in a small saucepan. Heat gently until the butter is melted and the mixture is warm but not boiling. Remove the garlic cloves.
  6. Remove the hot, dried potatoes from the heat. Press them immediately through a potato ricer or food mill directly back into the stockpot.
  7. Pour the warm cream/butter mixture into the riced potatoes in three additions, folding gently with a rubber spatula after each addition until just combined. Avoid overmixing.
  8. Cut the remaining 4 oz (115g) of cold butter into cubes and fold them gently into the warm mash. The residual heat will melt the cold butter, adding gloss and richness.
  9. Taste the mash and adjust the seasoning generously with salt and pepper. Serve immediately.