Creamy Mashed Potatoes

4 lb baking (russet) potatoes
1 stick unsalted butter, cut into bits and softened
1+ cups heavy cream or half-and-half, heated until hot
Salt & pepper to taste

Special equipment: potato ricer or food mill

Peel potatoes and quarter. Add potatoes to salted water (enough to cover potatoes by 1 inch), then bring water to a boil. Gently boil potatoes until tender, about 20 minutes, and drain in a colander. Dry potatoes in either the oven or return them to the cooking pot to dry. Force potatoes, while still warm, through ricer into a large bowl. Add room-temp butter and stir with a wooden spoon, letting butter melt completely. Add 1 cup warm cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency. Season with salt and pepper to taste.

** the temperature of both the butter and cream are important. You want cool/room-temp. butter and warm cream for the potatoes to turn out creamy.

Makes 8 servings.