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Since you would have rinsed and sometimes peeled them, before cooking- it's not necessary.
I was more interested in that you rinse the starch off or not.
If rinsing would even do that.
You would not want to rinse the potatoes before you mash them, primarily because you would over-cool them. After cooking, pour the potatoes and the pot-water into a sieve, reserving about a cup of the cooking liquid.
Mash (or better yet put through a ricer) adding butter, and milk as desired. If the potatoes are rich enough, but still too thick, add some of the potato water and mix well.
Or try this idea:
pour olive oil, sea salt, pepper, and a handful of fresh herbs (parsley, dill, chervil, thyme or a mix) in the bottom of a bowl. Add cooked spuds and mash coarsely, This is particularly delicious served with cooked sausages for a German-Austrian menu.