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Chef's Note: For creamier potatoes, use a potato ricer to mill the potatoes after straining. Fold in the cream and butter with a rubber spatula until just combined.

“Perfect” Mashed Potatoes

lbs. Potatoes

Salt

-1/4 cup Half and half cream (or whole milk)

oz. Butter

Black pepper

Peel and cut potatoes into a large dice of even size. Place potatoes in a 4 quart sauce pot and add enough water to cover about 1 inch over the top of the potatoes; add the salt and bring to a boil. Once the potatoes come to a boil, reduce heat to medium to maintain a moderate boil. Boil for approximately 7-10 minutes or until potatoes are tender and are just beginning to fall apart.

While the potatoes are boiling, in a small sauce pot, scald the cream and butter; reserve and keep warm. Have ready a strainer in a nearby sink for when the potatoes are finished cooking.

Once the potatoes are tender, remove from heat, strain and return potatoes to the pot. Pour the cream and butter mixture over the potatoes and mash until creamy; season with pepper. Cover and keep warm over a low simmer until ready to serve.