Mashed potatoes

Peel and quarter the potatoes.

Drop into salted boiling water and cook until tender.

Drain and mash immediately.

Return to a saucepan over heat and keep mashing to evaporate the remaining moisture.

Once a film forms on the bottom of the pan, beat in the butter, white pepper and salt.

Beat in sour cream and heavy cream, then the minced parsley.

Pass through the finest plate of a food mill for a smooth texture.