I generally just nuke my potatoes, in their skins (keeps more of the stuff that's good for you), then mash them with a potato ricer or food mill, that way the ricer or mill do the peeling for me...
Then I can add the milk (or cream) & butter, as needed. If I make them early, then I just put them in an oven proof dish top with more butter and warm them with whatever is cooking in said oven. Been doing them that was for many, many years. Although the sous vide will allow me to "infuse" the taters with rosemary and garlic....
