Perfect Mashers

Serves 4-6, or just one, if you love mashed potatoes

2½ lbs Russet Potatoes, scrubbed

12 Tablespoons Butter

¾ cup Whole Milk

½ cup Heavy Cream

Salt and pepper to taste

1. Place the potatoes in a large, deep pot and cover with water. Bring to a boil over high heat and then reduce the heat to a simmer. Cook the potatoes until tender, about 30 minutes. Check the potatoes with a fork or paring knife to test for doneness. Drain the potatoes and then carefully peel away the skins.
2. Pass the cooked potatoes through the fine mesh of a large tamie/drum sieve, using a spatula to press them through. If you don’t have a tamie, a food mill or ricer will work fine. Melt the butter in a small sauce pan and fold into the processed potatoes with a spatula until well incorporated, being careful not to overwork the potatoes.
3. Warm the milk and cream together in a small pan. Fold into the potatoes until well incorporated. Season generously with salt and pepper to taste. Serve immediately.