Delicious Mashed Potatoes

1. Peel potatoes and cut into 1- or 2-inch pieces. Cover them with cold water, bring to a boil and simmer for 15 to 20 minutes. Test for doneness with a fork.
2. Drain the potatoes as soon as they are done and toss over moderate heat for a few seconds, until the excess moisture evaporates and the potatoes begin to film the bottom of the pan.
3. Using a potato ricer, press the hot potatoes through and into a large bowl.
4. Beat in softened butter with a large wooden spoon and begin adding the hot cream or milk. Stir well and season to taste.
5. Beat with a wooden spoon or whisk to make potatoes as fluffy as you wish.
Serve the potatoes at once or hold as follows.
6. To keep mashed potatoes for an hour or two, only add half the cream and butter. Spoon the potatoes into the top of a double boiler placed over simmering water. Melt 2 tablespoons of the remaining butter and pour on top of the potatoes to prevent discoloration and a skin from forming.
7. When ready to serve, heat remaining cream in a small saucepan and bring the water under the potatoes to a high simmer, beating the potatoes with a spoon to incorporate the covering layer of butter. Add the remaining butter and cream now.

PRESENTATION SUGGESTIONS:
Garnish with some chopped scallions, chives, crispy fried leeks, sautéed onions, roasted garlic cloves, or anything else you wish.

SERVES: 8-10