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Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes.
While the potatoes cook, combine the butter and heavy cream in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and keep warm.
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