From chef Whitney Otawka of Greyfield Inn, Cumberland Island, Georgia
2½ pounds Yukon Gold potatoes, peeled and cut into quarters
4½ tablespoons flaky sea salt, divided
1 bay leaf
¾ cup heavy cream
¾ cup buttermilk
2 sticks butter, room temperature
To a medium pot, add potatoes, 3 tablespoons of the sea salt, and bay leaf, and cover with 2 quarts cool water. Bring to a simmer and cook until potatoes are tender, about 25 minutes. Drain potatoes and discard bay leaf. Combine potatoes with cream, buttermilk, and butter, and whip until mixture is smooth. Stir in remaining sea salt.