Cover potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain. Return to burner on high heat for 30 seconds to remove excess moisture.

Add butter, heavy cream, sour cream, salt, and pepper. Mash with a potato masher until desired consistency. Alternatively, whip the potatoes with an electric mixer.

Variations; Thyme, basil, parsely, oregano, marjoram, rosemary, coriander, herbes de provence, Italian seasoning, applewood seasoning, dried ranch seasoning, bacon, pancetta, chives, scallions, cumin, celery seed, lemongrass, fennel, ginger, lime, lemon, tomato, roasted garlic, mint, dill, asparagus puree, veggie puree, milk, fresno chiles, habanero, tamarind, shallots, chimichurri, tarragon, pesto, paprika, smoked paprika, crushed pepper flakes, caramelized onions, jalapeños, corn, sofrito, vinegar, chicken stock, creme fraiche, diced green chiles....for mashed potatoes the variations are virtually endless!