Potato Puree

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Ingredients

5lb/2.25kg russet potatoes, peeled

250g (2 sticks) butter, melted

175-225g (3/4-1 cup) heavy cream

10g (2t) salt

Instructions

1. Boil peeled potatoes in 6 quarts of water then reduce heat tor med-low for 20-30 min until tender.

2. Drain and transfer to a 350°F/175C oven to dry for 10-15 min.

3. Mash the dried potatoes with butter & salt until smooth.

4. Add heavy cream and mix.

5. Press mashed potatoes through a fine mesh strainer for a silky purée.

6. Adjust with more cream and salt if needed, ensuring potatoes remain slightly loose.