4  large potatoes, peeled and cubed (4 cups/680 g)

3 tbsp (40 g) butter

3 tbsp (45 ml) 15% light cream or milk

In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.

With a potato masher, crush the potatoes with the butter. Add the cream and purée until smooth. Season with salt. Set aside.

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