Wash potatoes (no need to peel) and place in a large pot with a lid. Cover with water and place on stovetop over high-heat. Bring to a boil, reduce to medium-heat and let boil for 15-20 minutes, or until soft. Softness can be tested by carefully piercing one of the largest potatoes with a fork or knife. Remove from heat and carefully drain out all of the water.
Add all remaining ingredients.
Using an immersion blender, carefully blend potatoes until desired consistency is achieved. We use an up-and-down motion, being sure to keep blender fully submerged in potatoes when powered on. Blend more for a creamy/smooth consistency and less for a chunkier consistency.
Taste to determine if additional salt or pepper is needed. Serve warm.
Yukon Gold or Russet potatoes are most commonly used for mashed potatoes as they result in a light and fluffy end-product. Red and purple potatoes have a lower starch content, resulting in a gummier texture, though we've used them in this recipe and they got eaten! We like to opt for red or purple potatoes because more color = more phytonutrients.Leave on the peel! Phytonutrients are more concentrated on the surface of fruits and veggies. Leaving the peel on the potatoes will result in a more nutrient-dense dish.