Mashed Potatoes

4 lbs of  potatoes (baking potatoes)
1 1/2 sticks of butter
1 cup cream
2 tsp salt
1/2 tsp white pepper

Peel potatoes. Cut into 3/4 inch thick slices. Boil in salted water 20 to 30 minutes, until pierced easily with a fork. Strain. Rice potatoes with a ricer, back into the pot used to boil them in. Add butter and cream, and stir. Add salt and pepper. They will stay warm for several minutes, if covered.
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