Ingredients:
· 1 lb potatoes (russets for fluffy potatoes, yukon golds for creamy potatoes)
· ¼ - ½ cup butter
· ¼ - ½ cup cream or milk
· Salt & Pepper to taste
Method:
1. Remove butter and cream from fridge and let warm. Take out twice as much as you need (you will need to adjust as you make your potatoes).
2. Peel and quarter potatoes and place in a saucepan or stockpot in cold, salted water. Bring to a boil. Reduce heat to medium and cook until potatoes are tender.
3. Once potatoes are finished, place cream and butter in a small saucepan and warm on low heat.
4. Drain potatoes and return to pan on the flame to remove any residual moisture.
5. Once potatoes are dry, using a potato ricer or food mill, rice potatoes directly into another saucepan. For perfectly smooth potatoes, rice as many times as needed to get smooth texture. Once potatoes are smooth, add cream and milk. Adjust cream and milk as needed. Season to taste and top with a pat of butter!
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