Mashed Potatoes

Main

• 5 pound russet or yukon gold potatoes, washed and peeled
• 12 tablespoon unsalted butter, plus more for topping
• 1 1/2 cup heavy cream
• 1 teaspoon salt
• freshly ground black pepper

Directions

1. Note: Potatoes can be peeled and chopped ahead of time. In a large bowl cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.
2. Peel and chop potatoes into large equal size chunks.
3. Place the potatoes in a large pot of cold water over medium heat.
4. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes.
5. Drain the potatoes well and place them back in the pot. Mash to the consistency you enjoy.
6. Mash in the butter and cream mixture and 1 teaspoon salt.
7. Serve the potatoes with a few pats of butter on top if you wish.