Whether you like your mashed potatoes rich and creamy, or hearty and a bit lumpy, using warm cream really brings the flavor out of the potatoes. Not all varieties of potato are suitable for mashing, however; the best are floury varieties rather than the waxy types used as salad potatoes.
- 3 lb. potatoes
- 6 tbsp. butter
- 1 cup warm cream
- 1 cup warm milk
- Salt and freshly ground white pepper
Peel potatoes and cut into large pieces. Cook in a large pot of boiling salted water till tender, about 15 minutes. Drain.
Mash in the pot, gradually adding butter, warm cream, warm milk, and salt and pepper to taste.