Ingredients

• 0.75 cups butter
• 1.5 cups heavy cream
• 2.25kg (5lbs) russet potatoes
• 2 tsp salt

Instructions

1. Wash and peel potatoes
2. Cut potatoes into half or quarters depending on their size

• The goal is to have the chunks be around the same size

3. Add the potatoes to salted water in a large pot and bring to a boil
4. Cook for 12-15 minutes, until fork tender
5. While the potatoes are cooking, heat butter and cream in a saucepan over medium-low heat until combined
6. Drain and mash the potatoes with half the butter-cream mixture and 1 tsp of salt
7. Continue mashing the potatoes with the remained of the butter-cream mixture
8. Taste for saltiness and add the next 1 tsp of salt as necessary