4½ lbs. russet potatoes (approximately 6 medium potatoes)
Kosher salt
1 cup heavy cream
1 stick, plus 2 Tbsp. (5 oz.) unsalted butter, sliced
Freshly ground white pepper
Peel and cut potatoes into 1½ -inch pieces. Place in a large pot, add water to cover and 1 tablespoon salt. Bring to a boil and then reduce heat to a simmer. Cook until just done, approximately 10 minutes.
Place the cream and butter in a small pot and warm through.
Drain the potatoes and process them through the medium blade of a food mill. (You can also mash the potatoes with a fork.) Pass the mashed potatoes through a fine mesh strainer, using a rubber spatula. It is important to work quickly, so the potatoes remain hot. Otherwise, they can become gummy. Add the cream and butter to the potatoes gradually and fold in with a rubber spatula. Season with salt and pepper to taste. Keep potatoes warm until ready to serve.
Leftover potatoes can be cooled and refrigerated for up to 1 week.
