Creamy Mashed Potatoes

• 1 3/4 pounds Yukon potatoes, peeled and quartered
• 1/2 stick unsalted butter
• 1 cup heavy cream or half and half, heated until hot
• Special equipment: potato ricer or food mill

1. Place potatoes in a large pot of cold water to cover by 1-inch.
2. Bring potatoes to a boil and cook until tender, about 30 minutes.
3. Drain in a colander.
4. Force potatoes, while still warm, through ricer into a large bowl.
5. Add butter and stir with a wooden spoon, letting butter melt completely.
6. Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.

potatoes, butter, heavy cream, potato ricer

Taken from www.foodnetwork.com/recipes/creamy-mashed-potatoes-recipe.html (may not work)