From: Steamy Kitchen
These are far better than most - steaming keeps the potatoes from getting waterlogged.
Ingredients
1.5lbs Yukon Gold potatoes. If time of need, can substitute Russet.
2 oz butter
1/4 oz salt (approx 1 tablespoon kosher salt)
Optional additions:
2 tbs horseradish
chopped chives
Roasted garlic (a whole head?)
Directions:
Pour in 2" of water into a large pot, and bring to a simmer.
Peel the potatoes and cut each potato into golf ball sized chunks.
Steam the potatoes until tender to a sharp knife (approx 20 mins)
Dump out the water, and put the potatoes in the empty sauceman.
Add the butter and salt, and mash with a potato masher - don't puree them, leave a little texture.
Taste and adjust butter / salt / seasonings.