both before and after boiling. The goal is to remove as much of the starch on the cut surfaces of the potatoes as possible, since that starch is one of the main causes of gluey mashed potatoes.
We only had a potato masher* in the office, so that's what I used in the photos here, but you can also rice the potatoes or pass them through a food mill. The potato masher produces mashed potatoes with some lumps; some people love those rustic chunks, some don't mind them , and some hate them. If you hate them, definitely use a ricer or food mill instead.
It may look a little too wet at first, but once the cream is evenly mixed in, the mash should be soft but not too liquid-y. To make a casserole topping that incorporates all those ingredients, I mixed panko bread crumbs with crispy diced bacon along with its rendered fat,About two hours before serving, I took the potatoes out of the refrigerator and let them stand at room temperature for about an hour, just to remove some of their extreme chill before putting them in the oven.
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