I love mashed taters and make 'em often
Your version looks good to me.
I usually make them with Irish Potatoes (bakers) diced and boiled in heavily salted water. When they get just to the tender stage I drain them then mash with several big dabs of sour cream and sometimes a little milk to get them to a smooth mixture stage. I never whip them with a mixer because I like to get the occasional lump just to prove they didn't come out of a pouch
And, the very best part? They are the world's best excuse to make a gallon or two of
GRAVY.
Hub
