Golden-Crusted Potatoes

Mashed potatoes are my weak spot and my weakness. I cannot say that I am very good at making these. However, this recipe, I nailed! It is also from Real Simple Celebrations, and it was a welcome addition to our Christmas Eve dinner last year.

4 pounds russet potatoes, peeled and quartered

10 tablespoons unsalted butter, at room temperature

1 cup heavy cream

2 ½ teaspoons kosher salt

¼ teaspoon black pepper

½ cup whole milk (optional)

Heat oven to 400 F. Place the potatoes in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain the potatoes; return them to the pot and mash. Add 8 tablespoons of the butter, the cream, salt, and pepper and combine. If a thinner consistency is desired, add the milk a few tablespoons at a time. Transfer the potato mixture to a casserole dish and dot with the remaining butter. Bake, uncovered, until the top is crisp and golden, about 30 minutes.