Put the potatoes into a saucepan of cold, well-salted water, and bring to a gentle simmer. Cook until just done (until a knife point penetrates easily; do not allow the potatoes to become mushy).
you should use a thin-skinned potato for the perfect balance. You might want to give a red bliss potato a try for this type of mashed potato. Just go easy on the smashing. Because these are a little ...
Now this is 2 pounds of baby Yukon golds. You could use red bliss potatoes, as well. But we're going to leave the peels on. And the size is important here. So you really want potatoes that are 1 1 ...