Heat the butter cream and milk in a small pot over low heat until simmering. Turn heat to high and allow the potatoes to dry for about 30 seconds. Fold in the eggs. Place the potatoes into a large pot and cover with salted water. Add the eggs and beat them into the potatoes with a wooden spoon.

The secret to fluffy mashed potatoes is removing as much starch as possible and minimizing the amount of starch released. Run potatoes through a ricer or food mill and add butter cream salt and pepper. Remove the pot from the heat then use a masher to mash the potatoes drizzling in the olive oil as you work. Drain the potatoes and press through a potato ricer into a large bowl. To do so 1 wash off the starch before and after cooking the potatoes and 2 limit force used while mashing by using a potato ricer to press the potatoes and a rubber spatula to fold in the milk and butter into the pressed.

Bring to a boil over high heat and cook until the potatoes are fork tender about 20 minutes longer. Add in cream or milk sour cream and butter then mash the potatoes until small chunks. Crack the egg into the center of the potatoes and stir well to mix the egg into the potatoes. Add the cream mixture and continue to mix with the spoon until smooth. Transfer to a buttered 8 by 8 inch or other 2 quart baking dish.

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Add potatoes to large pot of cold salted water water should cover potatoes by 1 and bring to a boil. When the potatoes are mashed pour in the butter and fried sage stirring them in. Place the potatoes in a large pot and cover with cold water. Mash with a potato masher until almost smooth. Bring to a boil reduce heat to medium low cover and simmer until tender 20 to 25 minutes.

Season with salt and pepper to taste. Boil for 15 minutes or until potatoes are cooked and tender. Add 1 4 cup of milk and 4 tablespoons butter and mash the potatoes with a potato masher until no lumps remain. Drain and return the potatoes to the pot. Add in the eggs and continue to mash or mix until fluffy.

Bake until set and golden 25 to 30 minutes or 40 minutes if refrigerated before baking. Season to taste with salt and pepper. Drain the water from the potatoes and return the potatoes to the pan. In a large pan boil potatoes with salt until tender 15 20 minutes. Do not whip continually with a beater or they will get gooey and starchy as the gluten breaks down.

Mash until smooth with a potato masher. Drain water and add remaining ingredients. Mash until smooth with a potato masher. Bake until set and golden 25 to 30 minutes or 40 minutes if refrigerated before baking. Season with salt and pepper to taste.

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Drain water and add remaining ingredients. Add potatoes to large pot of cold salted water water should cover potatoes by 1 and bring to a boil. Bring to a boil over high heat and cook until the potatoes are fork tender about 20 minutes longer. The secret to fluffy mashed potatoes is removing as much starch as possible and minimizing the amount of starch released. Heat the butter cream and milk in a small pot over low heat until simmering.