Method
Cover the potatoes with cold salted water, bring to a simmer, and cook until completely tender.
Drain well and return to the hot pot for a minute to evaporate excess moisture. Pass through a ricer or mash while hot.
Warm the cream and butter together. Fold gradually into the potatoes without overworking them.
Season with salt and pepper and serve, or hold covered over gentle heat.
Notes
Waxy potatoes stay creamy; russets produce a fluffier result. Never process potatoes in a blender.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Fold in Roasted Garlic Purée for a mellow garlic variation.
- Use the finished potatoes as the topping for Classic Cottage Pie.