Coquilles St. Jacques (The Best)

Instructions

1. 1

   In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.

2. 2

   With an electric mixer, purée the potato mixture with the cream until smooth. Add more cream, if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip.

3. 3

   With the rack in the middle position, preheat the oven to 350°F (180°C).