Best Ever Mashed Potatoes

Directions

1. 1
   Use only medium-sizedrusset (Idaho) otatoes (brown-skinned ones). Peel three pounds potatoes (six to eight of them), of similar size. Bring a large pot of salted water to a boil. Place whole potatoes in water and cook gently boiling, until easily pierced with a fork.
2. 2
   Meanwhile, place an overproof earthenware bowl in oven set to warm. Bring the following to room temperature: one stick butter (sliced into six pieces) and one cup of cream. When potatoes are done, scoop out 1/2 cup of the water and reserve.
3. 3
   Drain off remaining water and return potatoes to heat in same pan; shake and roll potatoes until water is cooked off. Put hot potatoes through ricer into warm bowl.
4. 4
   Stir in hot potato water. Gradually stir in half the butter and half the cream, add salt and pepper to taste; taste for flavor and texture. If too stiff, add cream; if not flavorful enough, add butter. These are best made at the very last minutes but they can be kept in a just-warm over for a short period of time.