Time: 30 minutes
Servings: 8
INGREDIENTS
4 lbs. Idaho potatoes, cut in half lengthwise
Kosher salt
2 cups heavy cream
1 stick unsalted butter
8 oz. crème fraîche
Freshly ground black pepper
A ricer or food mill
PREPARATION
- Add the potatoes to a large pot and cover with cold water by 2”. Generously season with salt until the water is like the sea.
- Bring to a boil then reduce heat and simmer until tender, or until they are easily pierced with a paring knife, about 10-15 minutes.
- Drain and spread on a baking sheet.
- When the potatoes are cool enough to handle, but still hot, slip them from their skins (Anthony Bourdain’s brilliant trick). Discard the skins.
- Let the potatoes remain on the baking sheet until dry, another 5-10 minutes.
- Meanwhile, heat the cream and butter in a medium saucepan over medium heat until the butter has melted.
- Pass the potatoes in chunks through the ricer or food mill into a reserved pot.
- Mix in the warm cream mixture (don’t be alarmed if it seems too soupy at first; it will eventually thicken to a perfect consistency), then the crème fraîche.
- Season with salt and pepper to taste (remember that under-seasoning food is a crime).
- Serve topped with pepper and more butter, if desired.
Note: These can be made 5 hours ahead. Cover and chill. Reheat gently, adding milk to loosen as needed.