1. Wash and peel your potatoes. Keep them in water until you’re ready for cooking.
2. Cut them into large pieces or leave them whole if they are small . Try to cut the potatoes into the same size so they will cook evenly.
3. Put your potatoes in a wide pot and add cold water until one inch above the potatoes.
4. Add 7 teaspoons of kosher salt per gallon of water
5. Bring the water to a gentle simmer. Taste the water and add salt if necessary.
6. Test for doneness with a sharp knife or toothpick. They should be just cooked in the center.
7. Drain into a colander and let sit for one minute.
8. Scoop potatoes into ricer or foodmill and process back into cooking pot.
9. On very low heat dry the riced potatoes. Stir often and gently until you have a dry, heavy puree.
10. Add diced room temp butter to the hot dried potatoes until you are happy with the flavor. Use a lot.
11. Add heavy cream to get the desired thickness that you like.
12. Add crème fraiche or full fat Greek yogurt to get the acidity you like.
13. Adjust seasoning with kosher salt and fresh ground white pepper.