Smooth Mashed Potatoes

This method turns out creamy, smooth mashed potatoes with no lumps. Yukon gold potatoes are best because of their buttery taste and nice texture, but russets may also be used.

A potato ricer is easier to use than a masher and it eliminates lumps. Our fun and quick method for ricing is to form a mini assembly line, with one person putting the potatoes into the ricer and the other squeezing them through. Because the riced potatoes are already fluffy and smooth, only a few quick beats with a spoon are needed to blend the ingredients and fluff the potatoes. This eliminates any chance of starchiness. Don't use an electric mixer on mashed potatoes - they can become quite gluey.

Ingredients

• 5 pounds Yukon gold or russet potatoes
• 1 stick butter
• 1 1/4 cup light cream
• Salt

Instructions

1. Peel potatoes and cut potatoes and boil in salted water until tender (about 3/4 to 1 hour).
2. Drain potatoes and put through a potato ricer into a large bowl.
3. Add butter and cream and mix with large spoon. Do not overbeat.
4. Return potatoes to pot and place on low burner until hot. Stir a couple of times to make sure that the potatoes don't burn at the bottom.
5. Potatoes may be placed in a covered casserole and heated in a low oven until they are ready to serve.