The Creamiest Mashed Potatoes

• 2 lb. Yukon Gold potatoes, peeled
• 2 cups cold heavy cream
• 3 garlic cloves
• 8 Tbs. (1 stick) unsalted butter, cut into chunks
• Kosher salt, to taste
• Extra-virgin olive oil, to taste
• Coarse sea salt, to taste

Most mashed potato recipes instruct you to cook the potatoes in water, then pour that water down the drain. This recipe has you cook the potatoes directly in the cream. Be sure to start the potatoes in cold cream and slowly bring them to a gentle simmer.

Cut the potatoes into 2-inch chunks. Add them to a medium pot with the cream, garlic, butter and kosher salt to taste. Bring to a boil over medium-high heat, then turn down to a simmer and cook until the potatoes are easily pierced with a fork, about 25 minutes.

Place a colander over a bowl. Pour the potatoes through the colander, reserving the hot cream in the bowl.

Scoop the potatoes into a ricer (or you could mash them with a fork for a chunkier texture). Pour the still-hot cream over the potatoes in small increments, folding in to combine, until you achieve your desired consistency. Season with olive oil and a sprinkle of sea salt. Serve immediately or keep warm until ready to serve. Serves 4 to 6.