2 pounds Russet potatoes, peeled
1 tsp kosher salt
8 TBS (1 stick) salted butter
1/2 cup heavy cream
1/2 cup milk
sea salt and white pepper to taste
Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender – test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain and rinse pot with hot water, and place back onto warm stove top.
Meanwhile, combine the butter, cream, and milk in a second saucepan. Simmer over very low heat, stirring regularly, to reduce slightly - keep warm.
Mash or whip potatoes, slowly stirring in the warm milk mixture as needed. Season to taste with sea salt and white pepper and serve immediately. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods