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Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 teaspoons kosher salt, divided (Diamond Crystal)
- 1 1/4 cups heavy cream
- 8 tablespoons (1 stick) unsalted butter
- 2 teaspoons freshly cracked black pepper, medium grind
- 1 teaspoon finely ground white pepper
- 1/2 cup finely grated Pecorino Romano
- 1/4 cup finely grated Parmesan
Instructions
- Place 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks, in a large pot and cover with cold water by 1 to 2 inches. Add 2 teaspoons of kosher salt. Bring to a boil, then reduce to a simmer. Cook until very tender (a fork or knife should slip in and out without resistance), about 15 to 20 minutes. Drain the potatoes in a colander.
- Meanwhile, in a small saucepan, combine the 1¼ cups heavy cream, 8 tablespoons unsalted butter, 2 teaspoons freshly cracked black pepper, 1 teaspoon finely ground white pepper, and the remaining 2 teaspoons salt. Warm over low heat until the butter melts and the mixture is steaming but not boiling, about 3 to 5 minutes. Keep warm.
- Return the drained potatoes to the pot. Mash using your preferred method (I use a food mill for that silky Ina-style texture, but a potato masher, ricer, hand mixer, or even a sturdy fork all work). If using a hand mixer, mix on low and stop as soon as the potatoes are smooth to avoid a gluey texture.
- Add about ¾ of the cream mixture, then add more as needed until they’re plush and spoonable. You may not need every drop. I usually use all the cream, but for insurance, it’s easier to add more than to take some out!
- Off the heat, fold in the ½ cup finely grated Pecorino Romano and ¼ cup finely grated Parmesan until melted and incorporated.
- Taste and adjust seasoning – don’t be shy with extra black or white pepper. Serve warm with an extra sprinkle of pepper and Pecorino on top.