Recipes

1. Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste.

2. Peel potatoes and quarter. Add potatoes to water, then return to a boil. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander.

3. Force potatoes, while still warm, through ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely.

4. Add 1 cup cream and incorporate by gently stirring with wooden spoon, adding more cream to thin to desired consistency.