My standard method for making mashed potatoes is... pretty standard. I boil the potatoes, drain, put them through a ricer, then add skim milk, light sour cream, and/or lowfat plain yogurt and seasonings. I sometimes add butter, sometimes not. Sometimes, I turn them into whipped potatoes by whipping them in my Kitchen Aid mixer.
Recently, I found myself wondering why I don't just boil the potatoes in skim milk.
I googled 'absorption mashed potatoes' and found nothing, so I set out to experiment on my own.
The recipe worked out well. I didn't measure anything, so here's the general method.
Absorption Garlic Chive Whipped Potatoes
I peeled and diced about 1 1/2 lb of Yukon Gold potatoes, threw them into a non-stick pan and added skim milk to nearly cover the potatoes, but not quite. (The non-stick pot was a measure to prevent a cleanup nightmare in the event of scorching.)
I also added kosher salt and two large, smashed garlic cloves to the pot. I let the potatoes come to a gentle boil and continued checking them until tender. The potatoes absorbed all but 1/4 cup of the skim milk and were falling apart. I poured the whole mixture (garlic cloves included) into my mixer and whipped them until smooth. I added a knob of butter, a bit more salt, white pepper, and some freshly snipped chives from the garden.
All in all, this was an experiment with some pretty tasty results. Next time, I might add yogurt or light sour cream for the tang I usually get in my other version of mashed/whipped potatoes.