Tip #1: Don’t skip out on the peeling, as the skins will get caught in the ricer or food mill and the potatoes won’t be smooth.
Tip #2: When boiling potatoes, always start cooking them in cold water. Covering them with hot water before placing them over the heat will cause the starches on the outside to cook right away. This will result in potatoes that are gummy on the outside and raw on the inside.
Tip #3: Don’t use a blender or food processor to make pureed potatoes. The starches in the potatoes will get gummy in these machines.