Boil three pounds of skin-on potatoes (of similar size, if possible) in salted water until they are soft. I check to see if they are soft by fishing out a larger candidate with a spoon, and poking it with a toothpick. If the toothpick goes all the way through, they are done.
Drain the potatoes in a colander. Put your potato boiling pot on the counter and get out your ricer.
An aside: I used to always roll my eyes at mashed potato recipe instructions including references to using a ricer. I had a potato masher, and why should I spend 20-plus dollars on a rather large kitchen gadget that only did one thing? Then I made a few batches of for-public consumption mashed potatoes that had bits of unmashed potatoes in them. And the next thing I knew I was forking over $20-plus dollars for a rather large kitchen gadget that only does one thing. And let me tell you, that was money well spent.
To peel the still-hot potatoes, take a fork, stab a potato and use your paring knife to slip off the peel. Throw the naked potatoes in the ricer, and press, or throw them in the pot, ready for mashing.
For this project, because I don’t really want to eat a TON of potatoes every day, I portion them into 1/2 cup servings using the smallest jelly jars you can buy in the canning section. Then I store them in the refrigerator. But first I serve myself up a bowl of delicious, hot, homemade mashed potatoes.
To sum up:
3 lbs potatoes, boiled, peeled and riced/mashed
1/2 cup butter melted and mashed in
1/2 cup to 1 cup cream, mashed in