Food

I make mine exactly how they did at the restaurant I once cooked at.

Cut the potatoes into large equal sizes - the larger the better, as they take on much less water and wet mash is crap. Plus there's less chance of overcooking large pieces. Undercook them too. Leave to thoroughly dry out even further once cooked in a colander over the still warm pan. They need to be bone dry.

You'll need a mouli to pass them through for fineness. Nothing else will do. Potato-ricer is next best. Once you have your puree, add plenty of salt and ground white pepper (disperses throughout rather than in isolated chunks like with coarsely ground black), melted butter (I zap it in a microwave) and a splash of cream. Over a very low heat in a dry saucepan work the combined mash for a good few minutes until it all amalgamates, being careful not to let it catch. The end result is superior mash. Once you use these techniques you'll turn your nose up at anything else.