Q1: What are the absolute best potatoes to use for mashing?

For the lightest, fluffiest mashed potatoes, you should always use a high-starch, "mealy" potato. Russet potatoes are the number one classic choice. Other great, starchy varieties include Idaho potatoes or King Edward potatoes. You should avoid "waxy" potatoes (like red potatoes or new potatoes), as their lower starch content can make them become gummy or gluey when mashed.

Q2: Why are my mashed potatoes gluey or pasty?

Gluey mashed potatoes are the number one mashed potato problem, and it is caused by overworking the potatoes . When you mash potatoes too aggressively—especially with a tool like a blender or a food processor—you rupture their starch cells, which releases an excessive amount of sticky starch, resulting in a glue-like paste. The best way to prevent this is to mash them gently by hand, and only until they are just smooth.

Q3: Can I make mashed potatoes ahead of time?

Yes, mashed potatoes are a great make-ahead side dish. You can prepare them completely up to two days in advance and store them, covered, in the refrigerator. When you are ready to serve, you can reheat them gently on the stovetop with a little extra milk and butter, in a slow cooker on the warm setting, or in a covered dish in the oven.

Q4: What is the best tool to use for mashing potatoes?

It depends on the texture you want! For a classic, slightly rustic mash with a little bit of texture, a simple, handheld potato masher is perfect. For an incredibly smooth, fine, and fluffy texture with absolutely no lumps, a potato ricer or a food mill is the best tool. Never use a blender or food processor.

Q5: Should I start my potatoes in hot or cold water?

You should always start your potatoes in cold, salted water . If you drop raw potatoes into already-boiling water, the outside of the potato will cook much faster than the inside. This can result in a potato that is mushy and falling apart on the outside before the center is even tender. Starting them in cold water allows the potatoes to heat up gradually and cook evenly all the way through.

The Best Foolproof & Creamy Perfect Mashed Potatoes

Chef John’s Perfect Mashed Potatoes (Fluffy & Creamy!)

A classic and straightforward recipe for perfect, fluffy mashed potatoes. The method involves boiling peeled russet potatoes until tender, then returning them to the hot pot for a moment to dry out any excess moisture. The potatoes are then mashed with whole milk and butter until smooth, and simply seasoned with salt and pepper for a timeless and comforting side dish.

Author: Grace
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Boiling, Mashing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 large russet potatoes, peeled and cut in half lengthwise
½ cup whole milk
¼ cup butter
Salt and ground black pepper to taste

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Instructions

Place the peeled and halved potatoes in a large pot and cover them with salted water. Bring the water to a boil.
Reduce the heat to medium-low, cover the pot, and simmer for 20 to 25 minutes, until the potatoes are tender when pierced with a fork.
Drain the potatoes well, then return them to the empty, hot pot.
Turn the heat to high for about 30 seconds to allow any remaining moisture on the potatoes to evaporate, then turn off the heat.
Mash the potatoes a few times with a potato masher. Add the milk and butter.
Continue to mash until the potatoes are smooth and fluffy.
Whisk in salt and black pepper until they are evenly distributed, about 15 seconds.
Serve immediately.

Notes

The key to fluffy, not watery, mashed potatoes is to briefly dry the boiled potatoes in the hot pot after draining them.
Using a hand-held potato masher is recommended for a classic texture; over-mashing with a mixer can make the potatoes gummy.
Russet potatoes are ideal for this recipe due to their high starch content, which results in a lighter, fluffier mash.

Nutrition

Serving Size: 1/4 of recipe
Calories: 350-420
Sugar: 4-6 g
Sodium: 300-450 mg (before adding salt to taste)
Fat: 14-18 g
Saturated Fat: 9-12 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 4-6 g
Protein: 6-8 g
Cholesterol: 40-50 mg

Find it online: https://www.eatswithsoul.com/mashed-potatoes/