Making mashed potatoes is a basic kitchen task. However, there are things to avoid and remember in order to end up with silky, smooth potatoes.
The first mistake is choosing the wrong potato, such as waxy or boiling potatoes. Next, don’t skip on the cooking time. Uncooked potatoes leave small hard bits. Don’t skimp on milk and cream either, or the potatoes will end up stiff. Finally, stay away from a food processor, which will turn them into a gluey mess.
To achieve perfect mashed potatoes, first choose a starchy potato that will easily fall apart, like Russets, Yukons, or Golds. Peel, rinse, and cut potatoes into even chunks. Put them in cold, salted water and bring them to a boil. Cook until falling apart, about 25 minutes. After boiling, simmer until they are really falling apart. Drain and then put potatoes back into the pot over low heat. Stir until they dry out and really fall apart.
To finish, use a hand masher or even a ricer for silky smooth potatoes. Add plenty of warm cream or milk. It may initially look like soup, but it will soon turn into mashed potatoes. Add chives, parsley, or some fresh butter to finish them.
Avoid the shortcuts that leave the potatoes clumpy. Take these steps and end up with fluffy, creamy mashed potatoes.