I only started to cook mashed potatoes this year and I use the old-style masher tool. It’s not a ricer and it’s not refined but I prefer it over a blender or mixer because of limited space and ease of using a 12” tool instead of an electrical appliance. Despite knowing that Yukon gold is a good potato for mashed, I just use russets. Maybe one day I’ll feel inspired to use gold and russet together :-)