Submitted by Heather Bilyeu
- 4 lb russet potatoes, peeled and finely diced
- 3 C cream
- 3 C milk
- 4 Tbsp butter
- 2 tsp salt + more for topping
- 1 tsp pepper + more for topping
- Toppings: bacon bits, shredded cheddar cheese, chopped green onion
Peel and dice potatoes into small cubes. Place in a large pot with water covering the potatoes.
Put a lid on the pot and cook on the stove on medium-high heat; bring to a boil. Boil for 20 minutes or until potatoes are fork tender.
Drain potatoes and add them back into the pot. Add the rest of the ingredients.
Simmer on medium-low for another 20 minutes. Use a potato masher to mash up some of the potatoes, leaving some chunks. Season with more salt and pepper to taste and serve topped with bacon bits, cheddar cheese and green onions. Serves 8.