You might want to give a red bliss potato a try for this type of mashed potato. Just go easy on the smashing. Because these are a little waxier, they can quickly head toward gummy if you overdo ...

Put the potatoes into a saucepan of cold, well-salted water, and bring to a gentle simmer. Cook until just done (until a knife point penetrates easily; do not allow the potatoes to become mushy).