Rich and Creamy Mashed Potatoes

Ingredients

• 4 pounds Yukon Gold potatoes, scrubbed, unpeeled
• 16 tablespoons unsalted butter, melted
• 2 cups heavy cream, divided
• Up to 1 cup low-sodium chicken stock, optional
• Kosher salt and freshly ground black pepper

Directions

1. Set the potatoes in a Dutch oven or large stockpot and add enough cold water to cover them. Bring the pot to a boil over high heat, then lower it to a simmer. Cook until a paring knife slides into the potatoes without resistance.
2. Working carefully under cool running water, remove the skins; they should come away easily. As each potato is peeled, move it to a large bowl.
3. Set a stand mixer's bowl under a ricer or food mill and rice the potatoes into it. The mixer should be fitted with its paddle attachment. Pour in the melted butter and half of the cream.
4. Mix on low speed until the butter and cream disappear into the potatoes, about 30 seconds. Turn the mixer to high and beat until the mash is smooth and creamy, about 1 minute. Loosen to your preferred texture with additional cream and/or chicken stock. Taste and add salt and pepper as needed. Hold warm until you serve.