The best mashed potatoes

Ingredients:

• 1 kg potatoes, peeled and cut into 4 pieces
• 110 g unsalted butter, diced
• 3/4 cup heavy cream, warmed

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water. Generously salt the water and bring to a boil over high heat. Then reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 30 minutes.
2. Drain the potatoes thoroughly and return them to the pan. Place the pan over low heat and let the remaining water evaporate, about 2 minutes. Mash the potatoes with a potato masher. Stir in the butter until melted, then add the cream. Season with salt and pepper to taste.