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Most recent literature review I can find on the effects of low-temperature blanching on potatoes: [ Ссылка ]
This vid isn't really a recipe, but here's the basic procedure:
1) Cut or slice your potatoes into smaller pieces than you'd normally do for mash.
2) Rinse and drain the free starch off the potato pieces (or don't — it doesn't make a huge difference).
3) Cover the potato pieces with water (and throw in a few peeled garlic cloves if you want).
4) Turn the heat on low and hold the potatoes at a sub-simmering temperature for about 20 minutes (that time is a guess — I don't know what the optimal duration is).
5) Either increase the heat to a simmer and finish cooking until they're soft enough to mash, or if you want an even more dramatic effect, drain and cool the potatoes all the way down before simmering until soft.
6) Drain, mash and finish as usual. A ricer will get you the finest texture, but whipping with beaters is fine — the low-temperature blanching step virtually assures a non-gluey texture. I like to finish with butter, sliced green onions, salt, pepper, a bit of the reserved cooking water, some powdered milk, and then I'll swirl a raw egg yolk into the hot potatoes at the table.
