Put potatoes in a large saucepan and cover with water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 20 minutes, or until fork tender.
Drain potatoes thoroughly. Put potatoes through a potato ricer for the smoothest results. Transfer drained potatoes (chunks or riced) to a bowl. With an electric mixer on low speed, beat in the butter and 1/3 cup of warm cream or milk. Add more cream or milk, as needed, then add salt and pepper, to taste.
Calories per serving: 288