2 cups (340 g) russet potatoes, peeled and cubed

2 tbsp butter

2 tbsp (30 ml) 35% cream

In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.

With an electric mixer, purée the potato mixture with the cream until smooth. Add more cream, if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip.

With the rack in the middle position, preheat the oven to 350°F (180°C).

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