There are as many theories about mashed potatoes as there are people who claim to be Irish on March 17th... I'll jump headlong into the fray with my version...
Use plain old Idaho potatoes, peeled, cut into similarly sized chunks, and boiled (but not too hard) in salted water until soft (the fork test works just fine). Put them through a ricer... the thing that looks like a garlic press on steroids...
Add hot cream... yes, cream... until the texture you like is reached. Check for salt, add some pepper. Done. Don't over-mix... and don't bother with using milk and butter... because cream is... you got it! Milk and butter!! They'll be the best mashers you've ever had. And if, like me, a spoonful cold from the fridge is your idea of a treat... these will never solidify like the ones containing butter. And yes, potatoes need salt... don't skimp.
