Ingredients
3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 teaspoons coarse salt
1 stick (1/4 pound) unsalted butter, cut into pieces
1/2 cup heavy cream
1/4 teaspoon ground white pepper
Preparation
Place potatoes and 1 teaspoon salt in a medium heavy-bottomed saucepan; add enough water to cover by 1 inch. Bring to a boil over high heat; immediately reduce to a simmer, and cook until potatoes are easily pierced with the tines of a fork, 20 to 25 minutes.
Drain potatoes and return to saucepan. Place over low heat and add butter. Using a potato masher, mash butter into potatoes. Add cream, remaining 3/4 teaspoon salt, and pepper. Continue to mash potatoes until smooth and well combined. Serve immediately.
