- 8 large Idaho potatoes (about 3 pounds), peeled and cut into 1-inch pieces
- 2 teaspoons salt
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
- In a medium saucepan, cover the potatoes with water by 1 inch and add 1 teaspoon of the salt. Bring to a boil, reduce the heat, and cook at a low boil until the potatoes are fork-tender, 12 to 15 minutes. Drain in a colander. Return the potatoes to the saucepan and cook for 1 minute get rid of excess moisture. Add the cream, butter, remaining 1 teaspoon salt, and the pepper. With the heat on medium-low, mash until well blended, 4 to 5 minutes. Remove from the heat and cover to keep warm until ready to serve.