Thank you, my Idaho mashed potatoes turned out white. I followed some of the tips on the Dr. Potato posts… Peel before cooking, Cut in half lengthwise and then put the flat parts on a cutting board. Then I cut into equal sized chunks and placed immediately into a bowl of water with concentrated lemon juice. Drained and added to a pot to put on the stove. I started with cold water and then boiled until a knife pierced the potatoes easily, about twenty minutes. Drained in a colander and added back to the pot and cooked a little more. Scraped the completely cooked chunks into a plastic bowl and put a clean tea towel over the top to keep air out and put the bowl in the refrigerator. I did all this the day before. When it came to Thanksgiving, I brought the potatoes out to room temperature, then microwaved. And, once thoroughly heated added to a ricer. The result was SMOOTH potatoes, no lumps and no gray hue to the potatoes! Finally, I folded in warm cream and melted butter. Put in a covered serving crockpot with some additional chunks of butter. I got raves about my Idaho russet potatoes this year. It’s going to be an annual tradition from now on.