lbs small red potatoes (preferably “B” sized)
cups heavy whipping cream (35% to 40%)
lb. unsalted butter (2 sticks)
cup potato water (water in which the potatoes were boiled)
T salt or to taste
t white pepper or to taste
Method: Wash the potatoes very well and cut out any bad spots. Put the potatoes in a deep pot with 8 cups of water. Bring to a boil, uncovered, until very tender and skins are split, about 30 minutes. Drain the water off of the potatoes, reserving 1/4 cup of the potato water. In a small pot, add the cream and cook over low heat just until the cream is scalded. Add the butter and cook, stirring occasionally, just until the butter is melted. Remove from heat and set aside. In a mixing bowl, add the cooked (unpeeled) potatoes, potato water, salt and white pepper. Mash the potatoes with a heavy-duty wire whisk until the potatoes are broken up into small pieces. Add the cream/butter mixture and continue mashing with the whisk, until the potatoes have absorbed all the cream. Use a spoon to scrape the bottom and sides of the bowl. Serve immediately.