- 5 pounds red potatoes, peeled and quartered
- 1 cup heavy cream
- 1/2 cup butter
- salt and pepper to taste
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!
I add some cheese, parsley, and sour cream to my taters cause that's how I roll!