1 (5 lb.) bag red skin potatoes
1 tsp. each salt and pepper, or to taste
1 pint heavy whipping cream (or less)
2 cups (4 sticks) butter
hand potato masher

Wash and cut potatoes in halves. Boil till soft.

Drain water and add potatoes back to pot. Add butter and 1 teaspoon of salt and pepper (add to taste).

With hand held masher start mashing, turning the pot while mashing will keep the potatoes evenly mashed.

When they start to come together add about half pint of cream, repeat mashing, add more cream to make creamier potatoes. Too much cream will make them runny.

Note: I use cream instead of milk because the richness of the cream give the potatoes a nice white color.

Serve and enjoy!

Submitted by: Jamie Skrodinsky