Recipe courtesy of Bryan Voltaggio and Michael Voltaggio
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 2 pounds russet potatoes, peeled and cut into large chunks
  • 2 cups heavy cream
  • 1 stick unsalted butter (4 ounces), cut into cubes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Minced fresh chives, for garnish, optional

Directions

Watch how to make this recipe.

Place the potato chunks into a large saucepan. Fill the saucepan with enough water to cover the potatoes. Bring to a boil and cook until fork tender, about 15 minutes. Meanwhile, warm the heavy cream over medium-low heat in a small saucepan. 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. Begin adding the butter and stir to incorporate. Season with salt and pepper. Transfer to a serving vessel and drizzle with a little oil. Sprinkle the dish with minced chives if desired.

Recipe courtesy of Bryan Voltaggio and Michael Voltaggio

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