“Did you ever go to a restaurant and have mashed potatoes and you were amazed at how much better they were than the ones you make at home?” writes Eat Local author Lisa Turner. “You probably thought, sure, if I load them with butter and cream they’ll be like this at home, but I don’t want to eat that all the time. There’s actually more to it than that.” Serves 4 to 8.

Peel:
1 to 2 pounds potatoes
Cut them into equal-size pieces and put in a large pan. Cover with cold water to about an inch over the potatoes, bring to a boil, reduce to a simmer, and cook until soft, about 15 to 20 minutes. Drain the potatoes, and then run them through either a food mill or a potato ricer. This turns the potato into tiny little ribbons of potato and that’s what gives them the incredible fluffiness you get in a restaurant. Add slowly, mixing with an electric mixer:
2 to 4 tablespoons butter
½ to 1 teaspoon salt
½ to 1 cup any milk product, anything from skim milk to cream Taste, and add salt if needed. Use only enough milk to achieve the desired consistency.

Yes, they’re better with cream, (what isn’t?), but ricing them makes even more of a difference.