Place juniper berries in a small piece of cheesecloth; tie closed with 100% cotton kitchen string. Scrub, peel, and cut potatoes into 1-1/2-inch pieces. Place potatoes, cheesecloth bag, and remaining ingredients in a 6-quart Dutch oven or large saucepan. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until potatoes are tender. Drain, reserving cooking liquid. Use tongs to remove juniper berries and bay leaves.

Push potatoes though ricer into a large bowl (or place potatoes in large bowl and mash with potato masher until smooth). Gently stir in 1 cup of reserved cooking liquid, 1 teaspoon additional salt, and 1/2 teaspoon additional pepper until combined. Season to taste with salt and pepper, if necessary. Makes 8 to 10 servings.

Instead of the bay leaves and juniper berries, you may use 4 dried whole ancho or chipotle chile peppers and two 4x1-inch strips of orange peel. Add to Dutch oven with potatoes and cooking liquid. Remove peppers and orange peel strips after draining.

Potatoes can be prepared ahead of time and kept warm up to 2 hours in a slow cooker on low-heat setting.