Decadent Mashed Potatoes

• 2 lbs idaho potatoes, peeled and cut into eighths
• 2 lbs yukon gold potatoes, peeled and cut to similar size of Idaho potatoes
• 1 teaspoon sea salt
• 1 tablespoon sea salt
• 1/4 cup butter
• 1 1/4 cups heavy cream or 1 1/4 cups milk
• 1 pinch white pepper
• Garnish
• fresh chives, thinly sliced or fresh basil, sliced into thin ribbons

1. Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
2. Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
3. When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
4. Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.

potatoes, gold potatoes, salt, salt, butter, heavy cream, white pepper, fresh chives

Taken from www.food.com/recipe/decadent-mashed-potatoes-191153 (may not work)