1 cup whole milk
1/2 cup heavy cream
6 tablespoons butter
Salt and pepper
Let the milk, heavy cream, and butter sit at room temperature for 30 minutes. Bring 4 quarts of water to a boil; salt the water generously.
Peel and quarter the potatoes, then add them to the boiling water and cook them for about 15 minutes on medium heat or until they’re tender.
Drain the potatoes, then add the butter, milk, and heavy cream to the pot. With a whisk, combine all ingredients until smooth. Season the potatoes with salt and pepper, and serve or refrigerate up to 3 days.