Directions:
Fill a large stock pot with plenty of water and boil the peeled potatoes over high heat. Once boiling, reduce heat to medium and simmer for about 60 minutes. Use a set of tongs to check for doneness by squeezing a few of the potatoes, which should break apart when done.

Strain the potatoes over the sink, and return them to the stock pot. Continue to cook over medium-high heat for ten minutes, stirring occasionally with a spoon. This will remove any excess moisture.

Transfer the potatoes to a mixing bowl and use the whip attachment or beaters, on a medium-high setting, to whip the potatoes. As this occurs, heat the cream, butter and salt in a sauce pan over medium heat, until the butter is melted, about five to seven minutes, stirring constantly.

Reduce mixer to low speed and slowly add the warm cream and butter mixture to the potatoes in several stages, scraping the sides of the bowl with a spatula after each addition. Once all the liquid is added, turn mixer to high and whip for 2 to 4 minutes until smooth and fluffy. Check for seasoning and adjust to taste.

To store: Cover with plastic wrap or transfer to an airtight container and refrigerate for up to three days.

Tips:

• To make whipped sweet potatoes, follow the above recipe but add a half cup of light brown sugar and one tablespoon of ground cinnamon when melting the butter.
• To ensure leftovers, add 2 to 3 potatoes to this recipe.
• For smaller groups, simply halve the recipe.
• To make potato croquettes from leftover whipped potatoes, simply form them into balls or patties, dredge in egg-wash then seasoned, plain or panko breadcrumbs, and fry in oil over medium-high heat until golden brown and heated through. The oil in your pan should come up to about half the height of the croquettes.