- 2 kg potatoes
- 2 sticks unsalted butter
- 2 – 3 cups whipping cream
- Salt and white pepper to taste
- Parsley to garnish
Place potatoes into a stockpot. Cover with cold water and bring to a boil. Remove the lid, reduce to a simmer and cook until potatoes are very soft, approximately 15 – 20 minutes. Drain the potatoes and set aside.
Add the butter, 2 cups cream and salt and pepper to the stockpot. Melt over medium-high heat and set aside.
Pass the potatoes through a food mill and add them back to the stockpot. Stir to combine with the butter and cream mixture. If you want even creamier potatoes, heat 1 cup whipping cream and add to the mixture.
Transfer the potatoes to a serving bowl and garnish with melted butter (optional), parsley and additional salt and pepper to taste.