Potato puree

Peel the potatoes and chop into large chunks, then put them in a pot full of water and bring up to a lazy simmer; cook gently until fully tender.

After about 35 to 40 minutes, strain off the cooking liquid and return the potatoes to a large pot; they should be tender but not so boiled that they have turned wet and mealy.

Smash the potatoes with a wooden spoon or a ground beef musher.

Add the melted butter, then the hot heavy cream, and stir them in while breaking the potatoes up further.

Pass the hot potatoes through a fine mesh strainer a few large ladlefuls at a time, pushing them through with a spatula or a two ounce ladle.

Move the passed potatoes to a crock pot or slow cooker to hold warm; do not let them cool once the butter and cream are in.

Stir in 15 to 20 grams of salt and adjust the butter and cream to the texture wanted.