Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until potatoes are fork-tender (a knife should slide in with no resistance).
Step 3: Drain and Dry
Drain potatoes thoroughly. Return them to the pot over low heat for 1-2 minutes, shaking gently, to evaporate any excess moisture. This step is crucial for creamy (not watery) potatoes.
Step 4: Rice or Mash
For the absolute smoothest texture, pass potatoes through a ricer or food mill into a large bowl. (If you don't have one, a masher works—just be gentle and don't overwork.)
Step 5: Add Butter
Add the cubed butter to the hot potatoes. Stir gently until melted and incorporated.
Step 6: Add Cream
Slowly pour in the warm cream, stirring gently until absorbed. The potatoes will look almost soupy at this point—don't worry, they'll thicken.
Step 7: Season
Add white pepper and additional salt to taste. Stir gently to combine.
Step 8: Adjust Consistency
If needed, add warm milk a little at a time until you reach your desired consistency.
Step 9: Serve
Transfer to a warmed serving bowl, create a slight well in the center, and add a pat of butter if desired. Serve immediately.
