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There has been much written on the best way to make mashed potatoes – how long you cook them, with peel or without, reserving some of the cooking liquid, etc. etc. I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That’s really all there is to it (along with butter, cream, salt and pepper). Just start with the type of potato that tastes better and mashes up better. According to the Food Network,
Perfect Mashed Potatoes Recipe