"Get a colander over the sink and drain em. We'll leave the skins on for this venture." He's just going to be getting some kind of massive paddle from the rack above one of the work tables. "Careful not to scald your face when you do it, once they're drained, pop em back into the pot you cooked them in and we can mash them for the topping."

Cream and salted butter are getting set out for this step.