There are tips worth mentioning when talking about mashing potatoes. In South Africa we currently have a very limited variety of potatoes. I believe that this is about to change thanks to Woolworths. If possible get potatoes that are specific for mashing. No matter what, ensure you choose firm potatoes with no green or black discolouration on the skin. They should not be sprouting and can be stored in a dark, cool place.
Potatoes need to be dry before mashing or ricing. You can boil your potatoes but if you do, drain them and then place them back in the pot, and cover the pot with a dish towel and the lid to draw out the moisture. You can also bake them on a bed of rock salt. I prefer to steam mine whole with the skins on, and peel them as soon as they are cooked through.
A good mash needs hot potatoes, warm milk chilled butter. Do not overwork the potatoes as you do not want a gloopy starchy mound on your plate. Keep your hand light and whisk to ensure a fluffy soft mash.
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