2 pounds small red potatoes, cut into 1-inch chunks but not peeled
1 cup heavy cream
6 tablespoons unsalted butter
Kosher salt to taste
Put the potatoes in a sauce pan and add enough cold water to cover them by 3 inches. Bring to a boil over high heat and cook, uncovered, for 15 to 20 minutes, until fork tender. Drain the potatoes and set aside. In a saucepan, combine the cream and butter and heat over medium heat to melt the butter. Raise the heat and bring the cream to a boil. Add the potatoes, mashing them with a fork as they are mixed with the cream. Do not mash them too much; they should be a little lumpy. Season with salt and serve hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Vincent Scotto, Scopa Restaurant, New York, NY