These are perfect whipped potatoes by Chef Lynn Crawford. If you don't have a ricer, just mash the potatoes while adding the cream mixture.
2 lbs (900 g) russet potatoes, peeled and quartered
1/2 cup (125 mL ) heavy (35%) cream
1/2 cup (125 mL ) milk
3 tbsp (45 mL ) unsalted butter
to taste salt and pepper
1. Place potatoes in a pot of cold salted water and bring to a boil. Reduce heat to medium-low and simmer until fork tender, about 20 minutes.
2. Meanwhile, in another large saucepan over medium heat, heat cream, milk, and butter until butter has melted. Keep warm.
3. Drain potatoes well, then force through a ricer into warm cream mixture. Stir to combine, then season to taste with salt and pepper. Serve immediately.
Serving Size: Serves 4