Homemade mashed potatoes can be an amazing dish, especially with a little tweaking, including the addition of other vegetables.
An easy way to cook the potatoes is by cutting them into smaller pieces, placing them into a pot, covering them with cold water and cooking them until they are soft and easily pierced with a knife. A great tweak is to use other root vegetables—i.e. carrots, turnips, parsnips—in addition to, or in lieu of, the potatoes.
Drain the vegetables, making sure to save some of the cooking water. Break apart the vegetables with a fork or potato masher, using a little of the water to help the process. Do not over mash; the potatoes will turn thick and uncompromising.
The last time I made the dish, I cooked carrots and garlic along with the potatoes. After mashing, I mixed in Dijon mustard, yogurt, raw scallions, lemon juice, unrefined sea salt and fresh ground pepper for added flavor and nutrition.