Step 1

Place the potatoes into a pot and add enough water to cover the potatoes by 1 inch. Bring the it to a boil then reduce the heat to keep the water at a high simmer. Allow the potatoes to cook until fork tender, about 12 to 15 minutes.

Step 2

Meanwhile, combine the heavy cream and butter into a microwave safe container. Once the potatoes are cooked, microwave until the cream is hot and the butter has melted, about 1½ minutes.*You can also heat it up on the stovetop.*

Step 3

When the potatoes are cooked, strain it well and immediately press them through a mesh strainer or a ricer while hot. Optional: If you wish to achieve an extra smooth texture, pass the mashed potatoes through the meshed strainer again.

Step 4

Next, add the hot cream and butter mixture along with the salt. Gently fold and stir everything until well incorporated. *Make sure to not over mix or stir the potatoes too vigorously! It'll cause the mashed potato to turn gummy.*

Step 5

Serve the mashed potato while it's hot. If you'd like, top with a slab of butter and a couple cracks of black pepper.