Peel and rinse the potatoes. Cut any very large potatoes in half or quarters so that all the potatoes are approximately the same size as the smallest potato for even cooking. (Keep the potatoes mostly whole if possible to decrease the amount of water absorbed during the cooking process.)

Place the potatoes in a 6 quart stock pot or heavy bottom dutch oven. Add cool water to the pot until potatoes are covered by a depth of 2 inches. Add ⅓ cup of kosher salt to the pot.

Cover the pot and bring to a boil over high heat. (Monitor to avoid boil over.) Once the water is boiling, remove the lid and reduce pot to a simmer. Simmer uncovered for 20 to 25 minutes or until the potatoes are tender when pierced with a paring knife.

Turn off burner, drain the potatoes well and return to the pot. Use a masher to mash the potatoes until mostly smooth (some chunks will remain). (You can also use a potato ricer for finer mashed potatoes. The final mash may be slightly “grainy” but this will decrease after freezing and reheating. A food mill can be used if you desire extra smooth mashed potatoes. Do not use a food processor, stand or handheld mixer, all of which will over work the potatoes and turn them gluey.)

Add softened butter and continue to mash until butter is incorporated.

Add heavy cream and continue mashing and stirring until desired texture is achieved. Remember mashed potatoes should have some small chunks of potato remaining for texture, they are not baby food. (Additional milk or cream can be added to adjust consistency according to preference.)

Taste for seasoning and add salt and/or pepper if necessary or desired.

Divide mashed potatoes into 1-2 cup freezer safe containers with lids. Smooth tops and press a piece of plastic wrap onto the surface of each portion to prevent freezer burn if planning to freeze for more than 1 month.

Transfer portioned mashed potatoes to the freezer until needed.

To reheat: Thaw as many portions of mashed potatoes as needed overnight in the refrigerator.  Transfer to a microwave safe bowl, cover with plastic wrap with a couple of holes poked in it for venting. Microwave until hot (times will vary based on microwave and quantity of potatoes). Be sure to stop and stir the potatoes halfway through reheating and before serving to ensure even heating and consistency. If reheating directly from frozen you will notice that the mashed potatoes appear broken and watery halfway through the heating process. This is normal. Stir and continue heating and they will return to a normal mashed potato consistency.