1.Cook whole unpeeled potatoes in large saucepan of simmering salted water until tender; drain. Peel potatoes.
2.Push warm potatoes, in batches, through fine mouli, potato ricer or fine sieve into same pan.
3.Heat milk, cream and butter in large saucepan until simmering. Remove from heat.
4.Stir potato with a wooden spoon, over low heat, 1 minute. Gradually stir in cream mixture, beating until mash is smooth. Season to taste.