Ingredients
3
lb baking (russet) potatoes
3/4
stick unsalted butter, cut into bits and softened
1
to 1 cups heavy cream or half-and-half, heated until hot
Special equipment: potato ricer or food mill
Directions
1.
Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste. Peel potatoes and quarter. Add potatoes to water, then return to a boil. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander. Force potatoes, while still warm, through ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely. Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.
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