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Peel and chop the potatoes into chunks of the same size.
Boil the potatoes in salted water until perfectly cooked, about 25 minutes.
Strain the cooked potatoes and rice them using a potato ricer.
Heat the milk, cream, and butter in a saucepan until the butter is melted.
Fold the hot dairy mixture into the riced potatoes, adding more salt to taste.
Gently mix the potatoes, being careful not to overmix.