"Chef Kent Rathbun of Dallas's Abacus restaurant created this recipe for
Epicurious's Wine.Dine.Donate program...."
INGREDIENTS
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2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
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1/2 cup heavy cream
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1/2 cup (1 stick) unsalted butter
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2 tablespoons sour cream
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4 ounces cream cheese, room temperature
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3 tablespoons fresh lemon juice (from 1 medium lemon)
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1 tablespoon freshly ground black pepper
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1 tablespoon kosher salt