• In a large pot, fill ½ way with cold water and add ½ teaspoon sea salt.
• 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.
  
• Be sure water covers the potatoes by 2 inches, bring to a boil on medium-high heat.
• Cook the potatoes for 25 minutes or until the potatoes are soft and fork tender. They should easily break apart by smashing a piece with a fork on a small plate.
• Once cooked, drain well in a colander to remove the extra liquid. Discard the water.
• Hold the potato ricer over a large empty pot, and load the ricer full in batches using a large spoon, and press all the potato pieces into the same large pot. Or, place your drained potatoes back in the pot once drained and mash with a potato masher. If you want airy fluffy creamy mashed potatoes, the ricer really works!

  Again, the masher will work, but it never gets all the little lumps out completely. Whichever way you mash your potatoes, the most important thing is to get them mashed well before adding the cream and butter mixture for a smooth creamy texture.
• In a small sauce pan, add the butter, heavy cream, salt, and pepper. Stir and don't boil, once those ingredients are melted together you can add the cream cheese if you desire. It makes the mashed potatoes super creamy!
• Pour the creamy butter sauce all over the well mashed potatoes, and mix well with a large spatula.
• Spray an oven-safe casserole dish with nonstick spray (for easier cleanup), transfer the creamy potatoes in and cover with the lid of the dish or a large piece of aluminum foil. Keep in a warm oven or place in the refrigerator until ready to reheat for up to 2 days.

5 Ways to reheat and keep mashed potatoes warm

• Reheat in the microwave: Put the cold potatoes in a microwave-safe dish, add a splash of liquid like milk or cream, and gently stir. Then heat at half power for 2-3 minutes. Time will depend on how big a dish of potatoes you are warming up.

  Reheat in the oven: cover mashed potatoes with foil and reheat at 375 for 30-40 minutes.
• Reheat in a slow cooker on medium low, add them to your slow cooker and mix in a little more cream and butter to keep them moist. Stir every 15 minutes until hot. Keep the temperature on low setting.
• Place in a double gallon zip lock bag (put one inside of the other), seal well and place carefully in a pan of water on low simmer.
• Place mashed potatoes in a heat-safe bowl over a pot of water to reheat and keep warm on the stove.
• Reheat the potatoes in a method you choose and keep hot on an electric warming tray or a heating pad covered with a pretty towel. This works great for holidays and parties, or family dinner.