Take the butter and cream out of the refrigerator to allow them to reach room temperature.

Peel and chop the potatoes into one-inch cubes. If there are dark spots on the potatoes, cut them out.

Rinse the potatoes under running water to remove any excess starch. This will help keep the potatoes fluffy and creamy, reducing their chance of becoming gluey.

Add the potatoes to a large pot of room temperature water. Bring the water to a light simmer, and salt generously.

Cook the potatoes until fork tender. Avoid boiling potatoes on high heat, as a gentle simmer will keep them intact.

Drain the cooked potatoes and proceed to the next step straight away, while they are still hot.

Mash the hot potatoes using a food mill back into the same large pan. Usiung this to mash your potatoes will offer the smoothest result.

While mashing the potatoes, add the chunks of butter as well. The heat of the potatoes will help it melt well; there is no reason to use melted butter.

Once all the potatoes are mashed, add the cream and mix well using a wooden spoon.

Heat up the mashed potatoes without milk on low medium heat, mixing frequently. As soon as they are thoroughly hot again, which shouldn't take longer than a minute, remove from the heat and serve.

Enjoy your mashed potatoes with your main course of meat, vegetables, or fish!