Add potatoes into a pot of tap water, and add 1 tbsp salt.

Bring to boil, and allow to cook until potatoes are fork tender. (about 25-30 minutes)

Drain and peel skin off potatoes while hot. The skin comes off very easily!

Push potatoes through a ricer, if you do not have one, then mash it like I did.

Meanwhile, heat milk and heavy cream until it comes to a simmer.

Add butter to the potatoes and mix until combined.

Then slowly pour in the hot cream and milk mixture while stirring to combine until desired consistency.

Season with salt and pepper.

Lastly, push the potatoes through a sieve to get this incredibly smooth, rich, and fluffy potato puree.