by Chef Jess Owen
Makes 8 servings.
3 pounds yellow-fleshed potatoes, peeled
1 ½ ounces white chocolate, chopped
¾ teaspoon salt
6 dashes hot red pepper sauce, such as Tabasco sauce
1 ½ cups heavy cream
Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan.
Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and hot red pepper sauce. Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the heavy cream and continue mixing until creamy, about 1 minute. Serve at once.
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