large bowl. This creates light, fluffy strands without overworking the starch.
If you don’t have a ricer, use a standard potato masher. Mash until mostly smooth, but do not use a food processor or hand mixer, as they will release too much starch and create a gluey, gummy texture.
Step 5: The Warm Enrichment
see continuation on next page
Step5: The Warm Enrichment
In a small saucepan, gently warm the heavy cream until just steaming.
Add the softened butter and warm cream to the riced potatoes. Using a rubber spatula,
