Ingredients:
- 2 lb. russet potatoes, peeled and cut into large chunks
- 2 cups heavy cream
- 8 Tbs. (1 stick) unsalted butter, cut into cubes
- Kosher salt and freshly ground pepper, to taste
- Extra-virgin olive oil for drizzling
- Minced fresh chives for garnish (optional)
Directions:
Place the potato chunks in a large saucepan and add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
Meanwhile, in a small saucepan over medium-low heat, warm the cream. Transfer to a large bowl.
Drain the potatoes. Using a potato ricer, rice the potatoes directly into the warm cream. Using a whisk or wooden spoon, stir until the potatoes are smooth. Add the butter a little at a time, stirring to incorporate. Season with salt and pepper.
Transfer the potatoes to a serving bowl and drizzle with a little olive oil. Sprinkle with minced chives and serve immediately. Serves 6 to 8.
Recipe by Chefs Michael & Bryan Voltaggio.
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