Ingredients

The following ingredients have 5 Servings
  • 4 large Russet potatoes (peeled and diced)
  • 1 tablespoon kosher salt (for water)
  • 1/2 cup salted butter
  • 2/3 cup heavy cream
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt (for seasoning)

Instruction

  • Peel and dice potatoes into evenly sized pieces. Place potatoes in a large stockpot and fill with water that comes 1 inch above the top of the potatoes. Add 1 tablespoon of kosher salt to the potato water and bring to a boil.
  • Boil potatoes until they pierce easily with a fork (about 10 minutes after water reaches a full rolling boil.) Transfer potatoes to a colander and leave them to drain.
  • Meanwhile, place butter, cream, white pepper, and salt in the hot pan. Whisk to combine over medium heat, until the butter melts and the mixture is warm. Turn off heat.
  • Use a ricer to finely mash the cooked potato pieces directly into the cream mixture. Gently stir to combine into smooth, fluffy mashed potatoes. Do not overmix or the mashed potatoes will be heavy and have a gluey consistency.