| into cubes, room temperature | ||
| Heavy cream | 1 cup | Warm (not cold) |
| Whole milk | ½ cup | Warm (optional, for adjusting consistency) |
| Kosher salt | 1 tablespoon | Plus more to taste |
| White pepper | ½ teaspoon | Optional, for classic flavor (black pepper works too) |
Why Yukon Golds? Their high starch content and thin skin create the creamiest texture. Russets work, but Yukon Golds are the gold standard.
Fruits & Vegetables
The Method: Simple Steps, Perfect Results
Step 1: Prep the Potatoes
Peel the potatoes and cut them into even 1½-inch chunks. Uniform size ensures
