Preheat the oven to 275F. Prep a 9x13” glass pan by spraying with non-stick cooking spray or rubbing butter along the edges and bottom.

Peel the potatoes and cut into evenly sized pieces. Place them in a large pot.

Fill the pot with cold water so that the potatoes are covered by one inch. Add one tablespoon of salt.

Place the pot on a stove top and bring to a boil on high heat. Cook the potatoes for about 15 minutes at a slow, steady boil. The potatoes should be very soft.

Drain the potatoes over the sink and return them to the pot.

Now, you need to dry out the potatoes a bit. Do this by keeping the pot on low heat and gently stir them so the steam slowly stops releasing. Remove from the heat.

Rice the potatoes into a large bowl. If you do not have a potato ricer, you can use a splatter screen or a fine mesh strainer to rice the potatoes.

Quickly wipe down the pot and add the milk and butter. Melt the butter into the milk, taking care not to scald the milk.

Slowly pour the milk and butter mixture into the rice potatoes. Stir gently with a rubber spatula or wooden spoon.

In a separate bowl, whisk the whipping cream until soft peaks form.

Scoop half of the whipped cream into the potatoes. Gently fold to incorporate the cream into the potatoes without mixing too hard.

Add the remaining whipped cream, salt, and white pepper. Repeat folding in all of the ingredients.

Taste the potatoes to check seasoning.

Pour the potatoes into the baking pan and gently smooth over with the rubber spatula so that the top is flat.

Bake at the low temperature (250F) for 25-30 minutes or until the potatoes are cooked through.

Scoop out the potatoes and serve immediately. Enjoy this decadent side dish.