I love potatoes, especially smooth mashed like what House of Prime Rib in SF serves. A few years ago I started using a ricer but I needed to do better.
https://www.amazon.com/Chefn-FreshForce-Potato-Ricer-Press/dp/B002XOHZUO/ref=sr_1_11?crid=1405XVS75Z9HJ&keywords=potato+ricer&qid=1697398600&sprefix=potato%2Caps%2C217&sr=8-11
I’d been wanting to try a tamis but I didn’t want another kitchen gadget … no more space! So easy to order from Amazon, got a Winco 12", maybe a 10" would have been better to fit over a bowl.
https://www.amazon.com/s?k=winco+tamis&crid=1L2FB10B3KI46&sprefix=wilco+tamis%2Caps%2C160&ref=nb_sb_ss_sc_1_11
I’ve been using Kenji’s recipe (I used 7 large russets) and if making ahead use 8 oz of cubed room temperature cream cheese, just reheat in a low oven. For a quickie serve, microwave is fine.
Some people boil with skins on but I prefer to peel … easier to put through ricer. Best to use ricer over a half sheet pan, then put into mixer with whisk with cold slices of 1 stick of unsalted butter, then the cubes of cream cheese and later, 1/2 cup of warmed milk … used mixer sparingly.
Finally, I put all this through the tamis … my black silicone spatula worked best, adjusted for salt. When I reheated later, I used a little salted butter (this is from Costco, comes in unsalted, too, as good as the Brittany butter from TJ that’s been discontinued a while.)
One time I made Joel Robuchon’s recipe for mashed potatoes but it was way too rich to be enjoyable for me. I read that he had his kitchen crew put the potatoes through a tamis 5 TIMES!!! I thought once was just fine.
So, this amount is just right for my pot and mixer but if you want leftovers for all your Thanksgiving guests to take home, I think you need to make two batches … keeps well for a few days in the fridge.
