RICH AND CREAMY MASHED POTATOES SERVES 6 TO 8 4 pounds Yukon Gold potatoes, scrubbed ½ pound (2 sticks) unsalted butter, melted 2 cups heavy cream, or as needed Up to 1 cup homemade or low-sodium canned chicken stock (optional) Kosher salt and freshly ground black pepper Place the potatoes in a Dutch oven or stockpot, cover with cold water, and bring to a boil over high heat Reduce to a simmer and cook until the potatoes are tender; a paring knife should pierce them with no effort Carefully peel potatoes under cool running water—the skin should slip off easily—and transfer to a large bowl Pass the potatoes through a ricer or food mill into the bowl of a stand mixer Add the melted butter and half of the cream Whip on low speed, using the paddle attachment, until the cream and butter are incorporated, about 30 seconds Increase the speed to high and whip until smooth and creamy, about minute Adjust to the desired consistency with more cream and/or chicken stock Season to taste with salt and pepper and reheat as necessary, stirring constantly Keep warm until ready to serve ... Pass the potatoes through a ricer or food mill into the bowl of a stand mixer Add the melted butter and half of the cream Whip on low speed, using the paddle attachment, until the cream and butter... the potatoes are tender; a paring knife should pierce them with no effort Carefully peel potatoes under cool running water? ?the skin should slip off easily—and transfer to a large bowl Pass the. ..stock (optional) Kosher salt and freshly ground black pepper Place the potatoes in a Dutch oven or stockpot, cover with cold water,