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Al Forno’s Mashed Potatoes

2 pounds small red potatoes, quartered, skins on
½ cup heavy cream
8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon kosher salt

1. Place the potatoes in a saucepan, adding enough water to cover them by 1 inch. Bring to a boil, lower the heat, and simmer until the potatoes are soft, about 15 minutes.
2. Drain the potatoes in a colander and return them to the saucepan. Over very low heat, coarsely mash the potatoes with an old-fashioned masher or 2 large forks, gradually adding the heavy cream and butter. Stir in the salt, up to 1 teaspoon, or just enough to suit your taste. Serve piping hot.

Serves 6