Kelly’s French Mashed Potatoes

4lbs Yukon gold POTATOES Peeled and halved
1 tablespoon Kosher salt
4 cups heavy cream
1lb melted and salted butter (equals 2 cup)
SALT AND PEPPER TO TASTE

Put potatoes in a large pot and add enough water to cover the potatoes and add kosher salt.

Bring to a boil and continue to cook until a knife easily pierces the potatoes about 12-14 minutes or until fork tender.

In a medium pot slowly heat heavy cream to a near boil.

Melt butter and add to heavy cream.

When the potatoes are cooked, drain them and blend with electric hand mixer, then return them to the pot on medium heat and with a spoon or whisk start stirring cream and butter mixture.

Season with salt and pepper.