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Preheat your oven to 400°F (200°C). Place washed russet potatoes on a baking sheet.

Roast the potatoes for 45-50 minutes, or until they are fork-tender.

Once cooked, carefully slice the hot potatoes lengthwise, but not all the way through.

Flip the potatoes cut-side down and smash them flat with a burger press or the bottom of a pan. This helps to easily separate the skin.

Peel the skin off the potatoes and scrape all the cooked flesh into a pile on the baking sheet.

While the potato flesh is still steaming hot, pass it through a potato ricer into a large mixing bowl.

Gently heat the heavy cream and butter in a small saucepan until the butter is melted.

Pour the warm cream and butter mixture over the riced potatoes.

Season with salt and white pepper to taste.

Gently fold everything together with a spatula until just combined. Be careful not to overwork the potatoes.