Makes 3 cups
This recipe allows for half a cup of mashed potatoes per person. If I were you I would double the recipe. These are so good that you’ll want extra.4 Russet Potatoes
2/3 cup heavy cream
4 TB unsalted butter at room temperature
1 TB salt
1/4 tsp white pepper

Place the potatoes in a pot, cover with cold water and cook until soft, 15 to 20 minutes. Drain the potatoes and run them through a food mill or potato ricer.
Place the remaining ingredients in a saucepan and heat until the butter has melted into the cream.
Place the potatoes in a large bowl and, using a whisk, slowly work in the cream mixture. Once all the liquid has been added, whisk the potatoes until they have a light and fluffy texture. (Be careful not to over whip or the potatoes will have a glue-like texture.) Adjust the seasoning.