Martha Stewart'S Classic Mashed Potatoes - cooking recipe

Ingredients

4 lbs yukon gold potatoes, peeled and cut into 1 inch pieces
coarse salt and pepper
1 cup heavy cream
1 cup whole milk
4 ounces unsalted butter

Preparation

Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.
Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.
Drain potatoes and press through a ricer. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth.
Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.