Fluffy Mashed Potatoes

Peel and boil 2 pounds of potatoes in salted water until fork-tender. If you're using a potato ricer, you can skip peeling; simply press the cooked potatoes through, and the skins will stay behind.

Once the potatoes are tender, drain them thoroughly and transfer to a large mixing bowl. Mash until smooth—we used a potato ricer in the photos for a light, fluffy texture without overworking the starch. Add 6 tablespoons of salted butter, 1/4 cup of heavy cream, and salt to taste, then whip by hand or with a hand mixer on low speed.

Serve with more melted butter and enjoy!