1/3 cup unsalted butter, melted
3 lb. russet potatoes, cut into lengthwise quarters
¾ cup milk
1 cup 35% cream, whipped to soft peaks
Brush a 13"x9" dish with melted butter. Boil potatoes in large pot with cold water by 1” - bring to a boil and boil gently till quite tender - 10-15 minutes - drain and dry in pot over low heat - put through ricer. Put in milk and half of butter. Stir with wooden spoon - stir 1/3 of whipped cream to lighten it with a whisk. Fold rest of cream into mix. Add salt and pepper. Spread into baking dish - drizzle butter over potatoes and refrigerate. Reheat room temperature potatoes.
Bake at 250F, for 30 minutes
Place under broiler for 2-4 minutes until lightly browned