Creamy Mashed Potatoes

• 3 pound baking (russet) potatoes
• 3/4 stick unsalted butter, cut into bits and softened
• 1 to 1, cups heavy cream or half-and-half, heated until hot
• Special equipment: potato ricer or food mill

1. Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste.
2. Peel potatoes and quarter.
3. Add potatoes to water, then return to a boil.
4. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander.
5. Force potatoes, while still warm, through ricer into a large bowl.
6. Add butter and stir with a wooden spoon, letting butter melt completely.
7. Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.

baking, unsalted butter, heavy cream, potato ricer

Taken from www.epicurious.com/recipes/food/views/creamy-mashed-potatoes-102578 (may not work)