🌎 The World Cookbook

6 pounds red potatoes, washed, quartered
1 large pinch kosher salt
1 cup (2 sticks / 227 g) unsalted butter, softened
1 cup (120 g) heavy cream
2 teaspoons kosher salt
½ teaspoon black pepper

To a large pot, add potatoes and a large pinch of salt. Fill with enough water to cover the potatoes. Cover the pot and bring to a boil over high heat. After the water has come to a boil, uncover and boil over medium-high heat until fork-tender, about 25 minutes. Drain the potatoes and return them to the pot. Remove from heat. Lightly mash the potatoes. Add the butter and cream. Mash until incorporated. Add salt and pepper. Serve warm.