Creamy Mashed Potato

(Picture: credit to owner)

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Ingredients 

5 lb russet potato, peeled and cut into big cube
cold water
1 tablespoon salt, to taste
8 tablespoons unsalted butter, cubed
1 cup heavy cream(240 mL)
½ cup whole milk (120 mL)
freshly ground black pepper, to taste
1 tablespoon

Cooking Procedure

1. Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.

2. Drain the potatoes and press through a potato ricer into a large bowl. Set aside.

3. Heat the butter, cream, and milk in a small pot over low heat until simmering.

4. Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.

5. Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.