Ingredients
2lbs Yukon gold potatoes
10 Tbsp butter, cut into small pieces, cold
½ cup whole milk
½ cup heavy cream
Salt
Peel the potatoes and put them in a large enough pot and cover with cold water, about 1 inch of water above the potatoes. Salt the water.
Place the pot on the Gaggenau Full-Surface Induction Cooktop and set it on Power Level 9. Once the water reaches boiling point, lower to Power Level 5 and simmer the potatoes uncovered for about 20 minutes or until the blade of a knife inserted in the potato goes easily through it.
Drain the potatoes and place them back in the pot on the cooktop at Power Level 7. Stir around for a few minutes to evaporate any excess water.
Place the potatoes in a food processor and pulse. Add the butter cubes through the feeding tube a little at a time until all the butter is incorporated.
Bring the milk and cream to a boil in a small pot, and add in a stream to the potato mix until completely absorbed. Depending on the moisture level of your potatoes, you may use more or less – stop adding the cream/milk mixture when desired consistency is reached.
Season with salt. Keep warm on Power Level 1.5 (Simmer), until ready to serve.
(Serves 4)