Use starchy potatoes like Russets or Yukon Golds
Peel the potatoes for the smoothest texture
Cut potatoes into evenly sized pieces
Start potatoes in cold, salted water
Simmer until very tender, not falling apart
Drain well
Return potatoes to the hot pot for a minute to evaporate excess moisture
Mash with a potato ricer or food mill for the smoothest result
Warm the butter and cream before adding
Use plenty of butter
Add heavy cream, warm milk, or half-and-half gradually
Season with salt and white pepper
Avoid overmixing
Serve immediately while hot
Add cream cheese or sour cream for extra richness if desired