10 medium Yukon Gold Potatoes, Unpeeled
1½ pounds Butter
1 cup Whipping Cream
Salt and Pepper
- Pull your butter out early to bring it up to room temperature.
- Bring a large pot of water to a boil and add the potatoes with the peels still on.
- Cook until fully tender and use a thermometer or skewer to check when you think they are done. If you see the peels starting to come apart or the potatoes cracking this is a sign they are done or maybe over done.
- Strain potatoes and set onto cooking sheet to cool slightly.
- Once the outside potatoes are cool enough to pick up the skins will easily peel off. Let the potatoes completely steam out to make sure there is no excess water.
- Don't use a mixer or hand blender. If you have a device called a 'ricer' that is best, if not here's a handy home chef hack from me to you; use a fine spaghetti strainer and push the soft potatoes through it and into a pot. Scrape the bottom as you go.
- Push the potatoes through the ricer or strainer using the butter to help lubricate and guide the potatoes through, once finished add the cream and gently fold the potatoes, butter and cream together.
- Add your salt and combine. Don't over mix them or they will turn gluey and no one wants gluey potatoes on Thanksgiving!