Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!
Ingredients
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5 pounds red potatoes, peeled and quartered
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1 cup heavy cream
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1/2 cup butter
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salt and pepper to taste
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