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This is great, but I think you get a lot of the effect using a mouli/sieve instead of the old masher, while still just boiling. For a little extra effort you can boil with the skins on and peel when hot, they don't take on as much water.
timmah!-
I generally pass them with the sieve with the skins on, then whack them in the oven for a little bit as something on the side. I will boil no more.
Started to do a similar thing with oven chips as well; bake, let them cool, chip shapes with the skins on, mix in some olive oil/seasoning, grate some garlic and put in towards the end, then shake in a bowl with some parmesan to serve.
cmburns
Turns out making mash potato is better when you bake the potatoes for an hour and then put them through a sieve
Time consuming, but ultimately, a gamechanger.