Ingredients:

  • 3 lbs Russet potatoes, peeled and cut into 1-inch chunks
  • 1 tbsp Kosher salt (for boiling water)
  • 113g Unsalted butter, softened to room temperature
  • 120 ml Heavy cream, warmed
  • 113g Cream cheese, softened
  • 1 tsp Sea salt
  • 1/2 tsp White pepper
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh rosemary

Instructions:

  1. Place potato chunks and smashed garlic in a large stockpot. Cover with at least one inch of cold filtered water and add 1 tablespoon of Kosher salt.
  2. Bring the water to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender and begin to crack slightly at the edges.
  3. Drain the potatoes in a colander, then immediately return them to the warm, empty pot over the lowest heat setting for 2 minutes, tossing gently to allow excess moisture to evaporate.
  4. Rice or mash. Pass the hot potatoes through a ricer or mash thoroughly while they are still steaming hot.
  5. Add fat first. Fold in 113g of room temperature unsalted butter and 113g of softened cream cheese until mostly absorbed and shimmering.
  6. Stream in liquid. Slowly pour in the warmed, strained heavy cream while gently folding with a spatula.
  7. Final Seasoning. Stir in 1 tsp sea salt and 1/2 tsp white pepper. Taste and adjust if needed.