For the past couple of years I've heard the famous television cooks and chefs telling us that we must put the cooked potatoes through a ricer and never, ever, use a mixer because the mashed potatoes will be "gluey." Well, I've been making mashed potatoes for 50 years and never used a ricer, always use a mixer, and not once have they turned out "gluey!" This is the recipe for the way I have always made them. They're delicious and easy to make. The hardest part is peeling the potatoes and keeping "taste testers" out of them until the rest of your meal is ready.