How to I get truly whipped or pured potatoes with no lumps? I'm not talking about mashed or smashed where there is the expectation of some natural potato texture lumpiness. I heard that if u over mix potatoes they can become gluey or gummy. So I am afraid to use the beaters for too long. Do I need a potato ricer for this or not?

How about some Joel Robuchon potato pure?

http://www.saveur.com/article/Recipes/Potato-Puree-1000070040

Not sure mine can be as famous as Joel's but I think they can get better with these tips.

Ricer, lots of butter and lots of warm heavy cream.

+3 for the ricer. I HATE lumps in mashed potatoes, so we always use the ricer and a ton of butter and heavy cream. Turns out fantastic.

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Hmm. I usually use a hand mixer with plenty of whole milk or cream and butter. I've never even heard of a ricer.

Leftovers are never as good, but they're fantastic fresh.

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That's all I do
Mash em and then add butter and milk mash a little more then use a hand mixer.

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Hmm. I usually use a hand mixer with plenty of whole milk or cream and butter. I've never even heard of a ricer.

Leftovers are never as good, but they're fantastic fresh.

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Yep. Me too.

Yes if you over mixed turns to glue
May have pulled that off 1 thanksgiving

Is this in reference to a potato that's defeated and has just flat given up?

Potato pancakes for leftover taters along with sausage and sauerkraut

I like using chicken or vegetable broth instead of butter or cream. They turn out so smooth and creamy and are waaayyyy healthier.