one trick I've used when I get stuck using waxy potatoes, ala whites, for mashing....
quarter/half, boil as usual
use a ricer - rice the potatoes into a bowl, then do the milk/butter/salt/whatever and hand stir them into "mashed" consistency.
minimum gluten development.
I actually like to use it even for russets - about a week ago DW asked "How is it your mashed potatoes don't have lumps?"
plus, I don't have to peel the potatoes. "rice" the chunks, skin on, have a fork ready to pull out the skins - which will be stuck to the ricer plate . .
I've bent up / wrecked cheap ricers - CuisiPro (3?-4? size disks - use the biggest holes for potato) has been the best, and is seriously indestructible....
