Want to make great mashed potatoes?
Start by avoiding these common missteps.
But there are a handful of mashed potato mistakes to keep in mind.
Only Using Russet Potatoes
To be clear, there are twotypes of potatoes.
Our preference: A mix of russet potatoes and a nice, middle-of-the-road potato like Yukon Gold.
Forgetting to Wash Them Before Simmering
Oof.
But potatoes grow underground, and they’re covered in dirt.
Plus, you’ll end up with runny mashed potatoes.
The result you’ll get is lumpy, crunchy mashed potatoesand nobody wants that.
you could tell that your potato pieces are done when a fork or knife slides easily into them.
And rather than aggressively boiling them, keep them at a steady simmer for more even cooking.
Adding tons of salt to the water your potatoes boil in is necessary to get the seasoninginsidethe spuds.
Once mashed, they’ll need a lot less salt on the back end.
Using the Wrong Mashing Tool
A food mill or potato ricer is the way to go here.
A mill or ricer is the best balance of mechanical and physical.
Their holes will extrude the potatoes evenly, consistently, and with little effort.
If you mash potatoes with a stand mixer, use the paddle attachment.
Some fancy French mashies call for more than a stick of butter for every pound of potatoes.
You don’t have to go overboard, but don’t skimp.
Using Butter Alone
That said, potatoes need more than just butter to be truly delicious.
Potatoes will mash easiest with warm liquid.
Even a single bay leaf can add big flavor to humble spuds.
Be sure you add slowlyyou can always add more, but you’re able to’t take it out.
