10 Pound Red Potatoes 32 Ounce Butter 4 Cup varies start with less Heavy Cream 6 Tablespoon Salt 1 Tablespoon Black Pepper
Place Red potatoes in a stock pot with cold water. Bring water to a boil and cook potatoes until fork tender. Drain right away to avoid water logging cooked potatoes. Heat up Heavy cream with butter in a sauce pot, once potatoes are drained place in kitchen aid mixer with paddle attachement. Add warmed heavy cream and butter, salt, black pepper and mix until smooth with a few chunks if desired.