To make creamy mashed potatoes, choose high-starch potatoes like Russet or Yukon Gold for a smoother texture. Wash potatoes, then boil them in salted water until they're fork-tender. Avoid overcooking them, as this can lead to a gluey texture. Drain well and return them to the pot to let any remaining moisture evaporate. Use a potato masher or ricer to mash avoiding a food processor or blender, which can make them gummy. Warm up any milk, cream, or butter and add gradually to avoid getting a lumpy texture