Tricks To Great Mashed Potatos?

down home wrote:
One thing I've noticed is getting the potatoes into the mixer and the butter and cream while still very hot. Set on highest setting and it traps the heat in the bubbles as it creams the potatoes. Even a half hour later they are still very hot inside. Makes a world of difference.
First place to start is the selection of a potato. Stay away from Burbanks and other "Idahos" Lots of water and starch and little flavor. Kenneybeck and several others when you can find them. Those yellow Golden something or other are pretty good. Some say they are too earthy.
Don't use new or red potatoes, unless you like them. /they tend to sometimes be a bit on the bitter side.