Post by @everydayisfeastday

Lumps or smooth and creamy?Some takeaways: 1. Peel and cut your potatoes into uniform pieces. My favorite potatoes to use are russet or Yukon gold. 2. If cutting ahead of time, soak in water, then drain and replace with fresh water. COLD WATER! 3. Simmer in salted water until they just fall apart when squozen. 4. Strain, back into the pot over a low burner for 5 minutes to steam. 5. 1 stick or 4 oz butter and 1/2 cup heavy cream per 2 lbs potatoes. Heat that dairy! 6. Pass cooked potatoes through a fine mesh strainer, add fat, check salt and mix just until combined. 7. Serve piping hot, I garnished mine with chives. #potatoes #sidedish #culinaryschool