Step 1

In a large pot, fill 1/2 way with water and add 1/2 teaspoon sea salt.

Step 2

Peel and slice the potatoes into 1" pieces. Put the cut potato pieces into the large pot of water as you peel and slice so they don't turn brown.

Step 3

Be sure water covers the potatoes by 2 inches, on medium-high heat and bring to a boil.

Step 4

Reduce to medium-low heat, cook the potatoes for 20 minutes until the potatoes are soft and fork tender.

Step 5

Drain well in a colander. Discard the water.

Step 6

In a small pan, heat the heavy cream on low (don't boil).

Step 7

Hold the potato ricer over a large empty pot, and load the ricer full in batches and press all the potato pieces into the large pot. Or, mash the potatoes in the pot with a potato masher. If you want airy fluffy creamy mashed potatoes, the ricer is your friend. A masher will work, but it never gets all the little lumps out completely.

Step 8

Add the heated heavy cream, 2 teaspoons sea salt, and 1/2 teaspoon pepper to the mashed potatoes, next drop all the small butter pieces into the hot potatoes and stir until combined and creamy.

Step 9

Transfer to an oven-safe casserole dish and cover with the lid or aluminum foil. Keep in a warm oven or place in the refrigerator.

Step 10

Reheat in the oven: keep foil on mashed potatoes at 375 for 30-40 minutes

Step 11

Reheat in a slow cooker, add a little cream and butter to keep them moist.

Step 12

Place mashed potatoes in a zip lock bag, seal well and place carefully in a simmering pan of water

Step 13

Place mashed potatoes in a heat-safe bowl over a pot of water.

Step 14

Reheat the potatoes in a method you choose and keep hot on an electric warming tray or a heating pad covered with a towel.