Fill saucepan with 3 quarts of cold water and add 1 tsp kosher salt.

Peel and rinse potatoes and then add to saucepan.

Dice potatoes into large dice.

Turn pan on high and bring diced potatoes to a boil. Let cook for 10 minutes. Drain.

Reduce heat to medium. Return partially cooked potatoes to saucepan and add milk, cream, butter and salt and pepper. Stir.

Let potatoes simmer for roughly an additional 15 minutes. Stir every few minutes to keep from sticking to bottom of pan and soak up all the milk and cream. Reduce heat to stop scorching if need be.

Once potatoes are fully cooked, taste and adjust seasoning if need be. Serve and Enjoy!