Lately, I've been using yukon golds. Love them. I peel and chop pretty small pieces and then boil until fork tender. I feel like a fork is a better test than the paring knife I had been previously using. I then use my hand mixer, lots of butter, sour cream, salt, pepper, and 2 % milk.
Our favorite mashed potatoes are topped with cheddar (Cabot seriously sharp), crumbled bacon, and sliced green onion tops.
Check these out -
Bake at 350 degrees for 40 minutes or until golden brown.
These are perfect with "down-home" meals - your typical meat and potatoes fare with a little bit of a twist.
If you love mashed potatoes - you'll love these. You can make them ahead of time (even the day before) and simply bake 40 minutes before you're ready to eat.