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.
I do like smooth potatoes, but a ricer gets me close enough for government work. That said, my upgraded immersion blender came with a potato masher attachment (which is basically a ricer) which has been fun to use and does seem to result in a smoother result if I keep at it (I don’t always).
Full of cooked potatoes … yes, me too, although I’ve bought one - just in case I want ethereally light and fluffy mashed potatoes. (I’ll happily settle for smashed … with garlic and/or horseradish, etc, and lots of cream and/or butter).
Soaking is great for all these things, then I use a brush for sieves and other things with little holes, because I’m still a bit worried something might be stuck somewhere.
IMO nothing makes more perfect mashed potatoes than a fairly fine mesh tamis. A ricer is close but not quite equal. My tamis is not that hard to clean. No, it will not go in the dishwasher. Yes, it requires liberal use of a scrub brush. But it isn’t a burden. Soaking it during the meal helps. Having a bowl full of absolutely perfect mashed potatoes is more than adequate compensation.
