Smooth Mashed Potatoes

In cooking class, week 2 french cuisine. The chef made this smooth mashed potato to go with our chicken basque. It was the best mashed potato I have ever tasted. It tasted devine. I found a recipe similar to what the chef used. I saw him using a electric hand mixer to smooth out the lumps. I'm thinking once the potato is boiled you can use the mixer to mash the potato and add in other ingredients and mix until smooth.

Ingredients
1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes, peeled
Kosher salt
Freshly ground black pepper (or white pepper)
1/4 cup olive oil, optional

Directions
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.

http://www.foodnetwork.com/recipes/tyler-florence/velvety-mashed-potatoes-recipe.html