Directions

1. Cut potatoes into about 1/4 inch slices, place in colander and run under cold water about 30-60 seconds, moving around to make sure all slices are getting wet.

2. Transfer potatoes to a medium Dutch oven, add cold water to cover by about 1 inch, bring to a boil then reduce heat to medium and simmer for about 20-25 mintues until potatoes are tender.

3. While potatoes are simmering, heat the heavy cream and butter in a small sauce pan over medium heat until the butter is fully melted about 5-6 minutes, take off heat and put a lid on to keep warm.

4. Drain the potatoes and return to the Dutch oven, stir over low heat until the potatoes are dry and there is no more water seen on them. about 2 minutes. Set a ricer over a large bowl and press the potatoes a little at a time through the ricer.

5. Mix in the butter and heavy cream mixture into the potatoes with spatula, add salt and pepper.