Two tips for better mashed potatoes:
After straining, don't add liquids before mashing. Allow the mashed potatoes to steam out in peaks just a bit before adding butter/cream/milk. This changes the surface texture of the potato. I think it makes the finished product creamier.
In addition to other standard accoutrements, be sure to use just a hint of white pepper for seasoning. Just a dash for a big pile. Black pepper doesn't go as well IMHO.
When making
garlic mash, I'll just pop 4 cloves in with the potatoes while they cook. A touch of dill goes well with garlic. Garlic mash makes the best
hash browns too.