Potato puree

Serves 6

1 1/2	pounds Russet potatoes, unpeeled
1 1/2	pounds Yukon Goldpotatoes, unpeeled
2	tablespoons kosher salt, or to taste
3/4	cup heavy cream
3/4	cup whole milk
1	cup (2 sticks) unsalted butter, cut into chunks

1. In a stockpot, combine the whole potatoes, 2 tablespoons salt, and enough cold water to cover the potatoes. Bring to a boil, lower the heat, and simmer for 45 to 60 minutes or until they are tender. (The Yukon Golds will cook faster than the Russets.) Drain and set aside to cool.

2. In a small saucepan, combine the cream and the milk over medium heat. Let the mixture heat until barely scalded; turn off heat.

3. Peel the potatoes. Set a food mill or potato ricer over a heavy-based saucepan. Work the potatoes through the mill or ricer to make a puree. Cook, stirring, over medium heat for a few minutes to dry out the potatoes.

4. Add the butter a little at a time, stirring constantly.

5. Gradually stir in the warm cream mixture until you have a smooth puree. (If you want silky smooth, restaurant-style puree, press the mixture through a fine-mesh tamis with a rubber spatula.) Taste for seasoning and add more salt, if you like.