Coarse salt, with its larger flake, occupies more volume than table salt. Thus, if you’re using table salt, reduce the amount by a third — in the case of this recipe, use 1 1/3 teaspoons of table salt.
- 2 pounds russet potatoes, peeled, cut into large chunks
- 3/4 Cups whipping cream, half-and-half or chicken broth
- 5 Tablespoons unsalted butter, softened at room temperature
- 2 Teaspoons coarse salt, see note
Place the potatoes in a saucepan of cold, unsalted water; heat to a boil over high heat. Reduce heat to a simmer. Simmer until fork-tender, about 20 minutes. Drain potatoes; return to the dry saucepan. Heat over very low heat to dry the potatoes, shaking the pan to keep them from sticking, about 3 minutes.
Meanwhile, heat the cream in a small saucepan over medium heat almost to a boil.
Press hot potatoes through a ricer or food mill into a large bowl; add the butter, coarse salt and half of the cream to potato puree. Combine with a rubber spatula until smooth. Add extra cream, if necessary, to achieve desired consistency. (Remember, potatoes will stiffen up as they cool.)