What’s a right recipe? Well, we always use Julia Child’s garlic mashed potatoes presented in her trusty and timeless “Mastering the Art of French Cooking: Volume 1” from 1961.
Yukon Gold potatoes are the inarguably best potatoes to mash instead of the Russets in Julia’s recipe. Yukon Gold potatoes were not widely available until 20 years after Julia’s recipe was published. You can’t easily over-cook potatoes meant for mashing, but they can be undercooked so make sure they are easily split with a fork before mixing and use room-temperature, real butter.
Of course, preparation is much easier with a formidable stand mixer such as a Kitchen Aid model, but the beauty of mashed potatoes as an American staple is that they can also be made easily with an electric hand mixer or even a good old-fashioned potato masher. Should you have access to the two latter tools, mix the potatoes on the stove on low heat while mixing in the cream and butter.