Pan chicken is a regular dish at our place. Potatoes usually ride along. As my wife is a big fan of all things potato, I am always on the hunt to improve them. I picked up an issue of Cooks Illustrated magazine and they were testing some new masher making methods. Their recommendation was to steam the potatoes. The less contact with water, I reckon, keeps the stickiness down.
I gave it a whirl. Along with my already proven food mill processing, these were the best that I have made. The mashers had more potato taste, were lighter in texture and needed less butter and milk. A new standard has been born.