stock (optional)
Kosher salt and freshly ground black pepper
- Place the potatoes in a Dutch oven or stockpot, cover
with cold water, and bring to a boil over high heat.
Reduce to a simmer and cook until the potatoes are
tender; a paring knife should pierce them with no effort. - Carefully peel potatoes under cool running water—the
skin should slip off easily—and transfer to a large bowl.
Pass the potatoes through a ricer or food mill into the
bowl of a stand mixer. Add the melted butter and half of
the cream. Whip on low speed, using the paddle
attachment, until the cream and butter are incorporated,
about 30 seconds. Increase the speed to high and whip
until smooth and creamy, about 1 minute. Adjust to the
desired consistency with more cream and/or chicken
stock. Season to taste with salt and pepper and reheat as
necessary, stirring constantly. Keep warm until ready to
serve.