Lynn from Fargo wrote:

> Peel 'em first. Cold water to cover with a spoonful of salt and a
> couple of cloves of whole peeled garlic. Cook & drain (leave the
> garlic in there. It will be very soft.. While still hot, beat with
> portable mixer adding (real) butter and whole milk or cream. Keep
> warm.
> When I'm cooking for a crowd (50+/-), I do several 4 to 6 quart dutch
> ovens instead of gigantic pots because my arms are too shortto handle
> a mixer in a 16+ quart kettle.
>
> Lynn in Fargo
> NEVER serve instant mashed "potatoes" to ANYBODY!

Yup, that's basically how I do mine and they turn out wonderfully every
time.
Peeled, uniformally cubed so as to cook evenly, whipped with lots of
butter, warmed milk or cream, salt, pepper and a smidgeon of fresh
nutmeg. Lovely stuff!