Perfect Mashed Potatoes

My nephew, Dan Sturtevant, made the best mashed potatoes.  He patiently peeled the potatoes, quartering them so they would cook evenly.  Nobody took such care to handle potatoes and he never left his post when making them.  He planned on one large potato for two people so he used twelve or more large Yukon gold potatoes for a crowd.  He brought the potatoes to a boil, then lowered the temperature to a simmer, covering them when he could avoid boiling over...  this recipe serves 12 or more folks.

10 to 12 Yukon gold potatoes, peeled and quartered

An eight quart pan filled with water and one teaspoon of sea salt, boiling

Allow the potatoes to boil, lower temperature to simmer and cover to cook tenderly for 30 minutes or until a fork inserted in potato goes in and comes out clean.

Strain out the water but leave potatoes in the pan.  (Some of the remaining water is good while mashing).  Using a hand mixer, on the lowest speed, start beating the potatoes.  Add one stick of butter at room temperature and either sour cream or cream cheese for extra flavor.  Add a little half and half to mix.  Place in a casserole dish with a cover and put in warming oven until serving time.