Basic, yes. Boring, no. Start with this recipe, and then try some variations. The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.
3 pounds peeled baking potatoes
1 3/4 cups warm whole milk
1 1/2 tablespoons butter
1 teaspoon kosher salt
How to Make It
Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain. Press potatoes through a ricer or food mill back into pan. Add milk, butter, and salt; stir vigorously with a whisk until butter melts.