Also like adding a couple of garlic cloves to the water while boiling.

I use a mix of red and russet so the red potatoes preserve the lumps better and mash them with an old school potato masher.

I love "country gravy," which as I make it is pretty much a white sauce with a little meat flavoring (or mushroom flavor or miso, for vegetarians) and a little extra black pepper.

I like a chunkier mash with a smooth gravy (and lots of butter).

And I love that you kept the peels on. That adds a nice woodiness flavor.

The first time I babysat my little brother (I was 12) and mom told me to make sure to make lunch, I did. I boiled 5 pounds of potatoes, mashed them and we had mashed potato sandwiches. Lots of them. I am the potato queen and it is my job at family get togethers. 50 years later, I still have potatoes at least 5 times a week in one form or another, minus the alcohol.

Potatoes, milk, butter and salt. Add pepper at the table if you want.
Hmmm I just so happen to have those 4 things, and a roast coming in my grocery pickup order (I hope).

The other thing not mentioned in the video that I lot of people don't understand is that you do NOT cover the hot mashed potatoes. Or even the hot boiled potatoes. That will turn them into glue. And it's why the mashed potatoes are the very last thing you make in the meal.