Cook the Potatoes: Peel (optional) and cut potatoes into chunks. Boil in salted water until fork-tender, about 15–20 minutes.
Drain and Mash: Drain well to remove excess water. Mash potatoes using a ricer or masher until smooth.
Add the Chef’s Secret: Stir in softened butter first, letting it melt into the hot potatoes. Then slowly fold in the warm heavy cream until the texture is silky and rich.
Season: Add salt and black pepper to taste.
Serve: Top with extra butter or fresh herbs if desired.
Serving and Storage Tips
