WHIPPED POTATOES CARBONARA

whipped potatoes carbonara

5 pounds Yukon gold potatoes, peeled and chopped into large chunks

3/4 cup heavy cream

2 sticks (16 tablespoons) unsalted butter, diced

Kosher salt and freshly ground black pepper

6 large eggs

Place the potatoes in a large pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat, then adjust the heat and continue to boil until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain the potatoes and let them sit in the colander to dry out a little, about 10 minutes. Place back into the pot. Meanwhile, poach eggs.

Add cream, 14 tablespoons of the butter, 1 tablespoon salt and a generous amount of black pepper to the pot with the potatoes. Mash with a potato masher until well combined and the potatoes are silky smooth. Just before serving, whisk poached eggs into the potatoes.