2 pounds russet potatoes
4 cups of water
2 cups of chicken broth
¾ cup milk
¼ cup heavy whipping cream
2 Tablespoon butter
½ teaspoon of fine sea salt
¼ teaspoon white pepper
In a medium saucepan over low heat add the water and chicken broth. Wash potatoes, and peel each potato immediately putting each potato in a bowl of water. Cut potatoes into large chucks.
Places potato chunks in the bowl of water until all potatoes are completed. Rinse potato chunks off and add to saucepan with the water and broth.
Turn the heat to medium and bring potatoes to a boil. Reduce heat back to medium low and cook potatoes for 20 minutes or until just done.
Drain potatoes in colander. Leave potatoes in the colander to let off steam. Return the pot you cooked the potatoes in back to the stove over low heat. Add the butter, milk and cream to pot and warm them up.
Add potatoes to a large bowl, pour in a little of the warm milk mixture and start mashing with a folk. Using a hand mixer on low start adding more of the warm milk mixture until you have the consistency you want. Don't over mix though. Serve right away. Enjoy.