How quick?

Homemade mashed potatoes with skin on.

4-5 large russet potatoes. Wash, remove any bad spots, cut into 1.5 cm/1” chunks. Don’t worry about how pretty this is.

Put in pot, cover with water, add a spoonful of salt.

Cook until tender. 20-30 mins. Walk away and do/cook something else.

Drain.

I use a hand potato masher, but an electric hand mixer will work too.

Adjust adding butter and sour cream to the size of the potatoes, they can be quite large where I am. This recipe makes enough for four people plus leftovers. The result should be creamy and soft but able to hold shape.

Add 1-2 sticks (1/2-1 cup, 100-200g of unsalted butter) depending how much you like buttery potatoes. Less if you used fewer/smaller potatoes.

Let it soften and melt a bit and just mash it in.

Add 1 cup (~200g or .25L ) of sour cream. Less if you used smaller/fewer potatoes.

Mash in. Salt to taste. Mash in. Don’t over-mix or mash, just try to get most of the lumps out.

Done. Enjoy. About 10 minutes of actual work, tops. The rest is just waiting for it to cook.