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Delia Smith's recipe calls for steaming too -- although she *does* say to peel them very thinly, taking as little off as possible.

http://www.deliaonline.com/recipes/perfect-mashed-potato,1283,RC.html

I will repeat yet again my single best tip for great tasting mashed potatoes: peel an onion, cut in half, and boil along with potatoes, discarding once the potatoes are cooked.

i always leave the skin on, but cut the potato into quarters (or smaller) to speed up the cooking time. they come out yum, so i dunno... but steaming/boilding whole potatos seems like it would take a long time. or i'm impatient for some mashed taters!

Instead of all that butter and cream, use Yukon Gold potatoes, and mash in a cup or so of low-fat sour cream and enough low- or reduced-fat milk to get to the consistency you like.

I have steamed potatoes for mashing using my electric steamer and they were delicious. But nothing improves mashed potatoes like using a potato ricer. Use it for potato salad and everyone will want to know what your secret ingredient is.

I like to season my mashed potatoes with buttermilk---heat to very hot but not boiling in microwave, then quickly whisk it into the riced potatoes. Make twice as much as you think you need and stand back.

i could eat mashed potatoes every day.
my favourite is red potatoes with the skin left on, add some chopped green onion, little bit of garlic, and a dollop of sour cream and butter to the mix.

delicious!

I like light and fluffy mash and steaming helps achieve that texture. I use the whip attachment to my KitchenAid mixer and the texture is always flawless. They require very little milk and butter.