On for family, off for company. For family too, I boil extra long so I can leave them a bit lumpy, they like 'em that way but then my gravies are a bit thicker than most with bits of onion and mushroom and a radically reduced stock. Also. my using ranch dressing to mash the potatoes has been a big hit.
on, most of the nutrients are in the skin. And I say leaving them on balances out the heavy cream I use when mashing.
I like baby reds or yukon gold, and always hand-mash. IThe golden or red skins are pretty, too. I prefer the wavy S type masher to the circle with a grate in it, for cleaning simplicity.
This is turning into one of those "which way up should I mount the toilet roll?" discussions ... :-)
My fav is leave the skins on -- mash with some sour cream and chives (or chopped spring onions/scallions). Makes a really tasty dish.
Skins on and never use baking potatoes for mash. For a change throw in some diced garlic add milk, whip, and spread on a cookie sheet. Fluff it up with a spoon and put it under the broiler until the tips brown.
"Should you mourn the loss of nutrients from peeling? No, says Mondy. It's a myth that most of a potato's nutrients are in or near the skin. For example, vitamin C is concentrated in the center of the potato, and a seven-ounce potato still contributes about two grams of fiber even without its peel."
Weird. At work today, I overheard rthese two ladies talking about a (no joke) 'Mashed Potato Martini Bar.' Apparently, they give you mashed potatoes in a martini glass and you garnish them with butter, green onions, cheese, etc. I have to admit that's a pretty shrewd marketing idea.