Perfect Mashed Potatoes

Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least 1 inch. Add 1/2 teaspoon of salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Heat the butter and cream: While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.

Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes, along with the remaining 1/2 teaspoon salt. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Taste, then season as needed with salt and pepper.