Super Creamy Mashed Potatoes

1. 1

   Cut the potatoes into 3/4-inch slices.

2. 2

   Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.

3. 3

   Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.

4. 4

   Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.

5. 5

   Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.

6. 6

   Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.

7. 7

   Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.