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I learned a great mashed potato technique from a nurse in a care place for children:
Nuke a potato like you're baking it. Then cut it in half, spoon it out of the skin, add butter, salt and milk and smoosh with a fork. Re-nuke a little if it gets too cooled down. Faster than boiling, and it tastes better because you don't pour flavor-filled cooking water down the drain. Also no pot to wash!
The nurse did this for a single serving for a kid, but it's how I make any amount of mashed potatoes now.
Oooh good point about keeping the taste bymicrowaving them instead of boiling. Not having to use a pot is also great.
Personally I dont even bother to remove the peel, my potato masher handles them just fine and I don't mind them in my food.
I normally cut potatoes into chunks, boil 15-20 minutes (with skins on), and use a regular dining fork to smash each piece once. Then salt, and stir in almond milk. I've never tried microwaving first, but that would be great for potatos with thick skins that are hard to chew.
What does nuking a potato mean? Unfamiliar with the slang.
Microwave
Microwaving at full power for whatever time feels right