How Do You Make Good Mashed Potatoes?

Mashed potatoes is one of those dishes that everyone has their own take on.  For really creamy mashed potatoes, peel them and cut them into chunks that are all about the same size. Add one/half to one dessertspoon of salt to two pounds of potatoes. Steaming them rather than simmering will give them an extra delicate flavour. If you don't have a steamer, put them in a saucepan and cover with cold water. Bring to a boil and then simmer.  Cooking should take 20-25 minutes if you steam them and a bit less time if you simmer them.  Pierce them in the centre. They should be soft and not at all hard in the centre - otherwise you could get lumpy mash!
Drain off the water and return to the pan. (Be sure you've turned off the heat at this point, but the residual heat will help to dry out the potatoes. Getting rid of extra moisture will give you a good consistency.

An electric hand whisk will give you creamy mashed potatoes. Use it at a low speed and gradually add butter (or olive oil) and milk to taste.  Season with salt and black pepper.