In a large pot, cover 1 pound Yukon Gold Potatoes, peeled and cut into 1/2-inch pieces with salted water by 2 inches, Bring to a boil; reduce to a simmer and cook until potatoes are tender about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot. Over low heat, add 4 tablespoons cold unsalted butter cut into pieces, and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add 3/4 cup warmed heavy cream, stirring constantly to combine. Using a flexible spatula, pass potatoes through a ricer for the second time or fine-mesh sieve. Season with coarse salt and freshly ground pepper and serve immediately.