2 pounds Yukon Gold potatoes
1 1/2 cups heavy cream
2 sticks of butter, room temperature
ground black pepper
Peel potatoes and cut into cubes. Place potatoes in a large pot with salted cold water and place in the refrigerator overnight.
The next day add some more salt and bring to a boil over high heat until potatoes are fork tender. Drain well and either smash with fork, potato masher or use a food mill to mash potatoes.
Heat heavy cream in a medium sauce pan over medium heat and bring to a low boil. Add butter to cream mixture, let melt and season with salt and pepper. Add cream to potatoes and fold together gently. Taste and season with more salt and pepper if necessary, enjoy.