How to get the perfect creamy mashed potatoes every time.
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Mashed potatoes are the ultimate comfort food and a Thanksgiving Day staple.
But there’s a secret to the perfect mashchoosing the very best potatoes formashed potatoes.
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The right potatoes will leave you with the perfect creamy, fluffy mash, while the wrong ones?
They’ll give you mashed potatoes with a gooey texture that nobody will love.
Other middle-of-the-road varieties if you want to mix things up?
Standard white, yellow, blue, or purple potatoes could also work for mashed potatoes.
Russet and Idaho potatoes are greatespecially if you like a lighter, fluffier mashed potato.
These potatoes tend toward the starchier end of the spectrum.
You might want to give a red bliss potato a try for this pop in of mashed potato.
Just go easy on the smashing.
Because these are a little waxier, they can quickly head toward gummy if you overdo the mashing.
And in general that’s waxy types of potatoes, such as fingerlings, red, and new potatoes.
So go ahead and mix it up by cooking up a few different varieties together.
Cooking Tips for the Best Mashed Potatoes
Don’t overcook the potatoes.
Don’t skimp on the other ingredients.
Ensure you use plenty of both.
(And that could mean gummier mashed potatoes!)
Microwave the cream and butter together for a few minutes until the butter is melted.
