- 2 lbs russet potatoes
- 6 tablespoons butter
- 3/4 cup heavy cream
- Salt and pepper to taste
- Peel potatoes and cut into 1-2″ chunks. Place potatoes in a large pot and cover with water to 1 inch over potatoes. Add a few pinches of salt and bring to a boil over high heat. Once boiling, reduce heat to medium and cover pot. Check potatoes for doneness with a knife or fork, it should take about 20 minutes.
- While potatoes are cooking, use a small sauce pan and melt butter with heavy cream. Let it simmer for a few minutes.
- Drain potatoes well and return to the large pot. Add the butter and cream mixture and mash with a hand masher to desired consistency.
- Add salt and pepper to taste