4 pounds Yukon gold or russet potatoes Sea salt to taste 3/4 cup whole milk 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter, softened, cut up Freshly ground white pepper to taste

Step 1 Peel the potatoes and cut into chunks. Place in a large pot and add cold water to cover. Add about 1 teaspoon salt. Cover and bring to a boil over high heat. Uncover, reduce the heat slightly and cook at a steady boil until a test chunk can be easily mashed with a fork, about 10 to 15 minutes.

Step 2 While the potatoes cook, combine the milk and cream in a small saucepan and bring just to a simmer. Set aside in a warm spot.

Step 3Drain the potatoes well in a colander. Return to the pot and add the butter. Mash until fairly smooth. Gradually mash in the milk-cream mixture. Season with additional salt as needed and white pepper to taste.

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