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1
Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover.
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2
Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes.
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3
Test the potatoes by piercing them with a paring knife -- there should be no resistance.
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4
Place in a colander and allow to drain well for several minutes.
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5
Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted.
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6
Keep warm.
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7
Working with the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer.
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8
If you have any difficulty, add a little of the hot milk and butter to the potatoes.
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9
To serve, place the potatoes over a low fame and begin adding the warm milk mixture.
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10
Whip the potatoes with a wooden spoon or spatula while heating.
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11
When all the liquid is absorbed, season with the remaining salt and white pepper.
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12
Serve piping hot.
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13
Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water.
