French restaurant style potato puree

Put the peeled potatoes in about six quarts of water and bring to a boil over high heat.

Drop to medium low and gently simmer 20 to 30 minutes, until a tester passes through completely tender; undercooked potatoes turn gluey when pureed.

Spread on a sheet tray and dry in a 350F oven 10 to 15 minutes to drive off the water they soaked up.

Return the potatoes to the pot with the butter and salt and crush to a paste with a masher.

Mix in the heavy cream.

Push the potatoes through a cone shaped fine mesh strainer with a ladle; it takes about 10 minutes.

As they cool and thicken, add a few more splashes of cream and keep pushing them through.

Taste and adjust the salt, butter and cream to the potatoes.