Mashed potatoes with gravy

Peel five russet potatoes and keep the peels.

Simmer two cups of half and half with the potato peels on the stove to infuse them, then turn the heat off so it does not curdle.

Put the potatoes into a pot of boiling water, drop it to a simmer once it boils, and cook until fork tender.

Drain and mash the potatoes in the pot to drive off extra moisture until almost chalky, so they absorb the half and half better.

Strain the half and half, then run the potatoes through a ricer for a smoother texture.

Mix in the infused half and half and about six tablespoons of butter.

Press the mixture once more through a very fine strainer for an ultra creamy texture, and season with salt to taste.

Make the instant gravy with chicken stock instead of water, bring it to a simmer, and add half and half to thin it out when it gets too thick.

Plate the mashed potatoes and strain the gravy one last time over the top.