Making perfect mashed potatoes is all about picking the right potato,

 

Making perfect mashed potatoes is all about picking the right potato, cooking them just right, and treating them gently. Here's the roadmap:

1. Pick the right potatoes: Go for starchy types like Russets or Yukon Golds — they mash up creamy and fluffy.

2. Cut evenly: Peel (if you like) and cut potatoes into even chunks so they cook evenly.

3. Start in cold water: Put potatoes in a pot, cover with cold water, and season the water with salt. Bring it to a simmer — this ensures they cook evenly inside and out.

4. Cook until just tender: You want them fork-tender but not falling apart (about 15–20 minutes).

5. Drain and dry: After draining, return the potatoes to the hot pot for a minute or two to steam off excess moisture — drier potatoes = creamier mash.

6. Mash while hot: Mash them immediately while they’re still warm for the smoothest texture.

7. Add warm butter and milk/cream: Warm your dairy before adding so it absorbs easily and keeps the potatoes silky.

8. Season to taste: Salt, pepper, maybe a little garlic powder or fresh herbs if you want to dress them up.

Pro tip: Avoid using a blender or food processor — they can make mashed potatoes gluey. Stick to a hand masher, ricer, or food mill for the best texture.