This no-fuss mash features boiled russet potatoes blended with cream and butter. With just a crack of salt and pepper, this timeless side dish is ready to roll.
Peel and quarter the potatoes.
Bring several quarts of water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes. Drain well and place in a large bowl.
Melt the butter in a large pan.
Rice all of the potatoes into the pan with melted butter. Mix in the cream and stir until potatoes are smooth. Season salt and black pepper to taste. Serve immediately while potatoes are still hot.