Whipped Potatoes

Directions

1. 1
   Put the potatoes in a saucepan and add enough water to cover generously.
2. 2
   Salt the water, bring to a slow simmer over medium heat, and cook until the potatoes are tender when poked with a fork, 15 to 20 minutes.
3. 3
   Meanwhile, combine the cream and milk in a small saucepan and bring to a simmer.
4. 4
   Keep warm until ready to mix with the potatoes.
5. 5
   Drain the potatoes, and push them through a ricer into a mixing bowl.
6. 6
   Begin whipping the potatoes either in a stand mixer fitted with the whisk attachment or with a handheld mixer adding the butter as you go.
7. 7
   When the butter has melted, gradually add three-quarters of the hot cream mixture, whipping until the potatoes are soft and fluffy.
8. 8
   Add 1/2 teaspoon salt and the pepper, and then any additional cream mixture as needed for the potatoes to achieve the texture of stiffly whipped cream.
9. 9
   Serve immediately, or cover and set over a double boiler to keep warm.