The Best Mashed Potatoes

Article by Dana Beninati

The perfect mashed potatoes are those that strike the ultimate balance - fluffy texture matched only by rich, buttery creaminess. However, all too often mashed potatoes are dense, lumpy and at their worst - gummy. The difference comes down to proper potato selection, ideal cooking method and the appropriate handling of mix-ins. Keep reading to unlock all our secrets to ultra-creamy mashed potatoes.

How to Make Mashed Potatoes Like a Pro: Tips and Tricks

Start with cold water. Add your potatoes to cold water, which helps them cook evenly so you don’t get mealy, starchy potatoes.

Season the water. Add several generous pinches of salt, which will infuse the potatoes with flavor as they cook.

Bring to a boil, reduce to a simmer. We avoid cooking the potatoes at a rolling boil, because their starches will gelatinize at high temperatures, resulting in gluey mashed potatoes.

Check the potatoes for doneness. A paring knife should slide into the potato with no resistance.

Add the potatoes back to the pot to steam for several minutes. Cook the potatoes over low heat to evaporate any remaining moisture on them. Don’t skip this step; too much moisture in the potato causes the mashed potatoes to be loose and gluey.

Mash the potatoes. You can use a hand-held potato masher, but for the smoothest results use a potato ricer.

How Long to Boil Potatoes for Mashed Potatoes?

The amount of time you cook your mashed potatoes depends on several factors, including the type of potato you’re using, whether they’re whole and cut into chunks, the number of potatoes you’re cooking, the size and shape of your pot and the water level.

However, here is a good rule of thumb to always tell when your potatoes are done cooking: they should be tender when pierced with the tip of a paring knife.

It’s important to note that you should always start your potatoes in cold water – never boiling water – to ensure even cooking. If you want to shave off cooking time, instead take a leaf out of Food Network Kitchen’s The Best Mashed Potatoes recipe and quarter russet potatoes. In this recipe, you’ll bring 2 pounds of quartered russet potatoes to a boil, and then simmer them for about 30 minutes. And if you're looking for more tips on boiling potatoes, check out our story How to Boil Potatoes.

The Best Potatoes for Mashed Potatoes

Two categories of potatoes exist – starchy and waxy. When making mashed potatoes, we sit firmly in camp starchy and reach exclusively for russet or Yukon gold potatoes. These same potatoes that make fluffy, airy baked potatoes will lend those qualities to a proper mash.

Waxy potatoes are great for dishes that require a potato to hold its shape once cooked, like potato salad or hasselback potatoes. Therefore, red bliss or fingerling potatoes will result in an unpleasantly lumpy mash. Curious if you’ve selected the best potato for the job? Read more about the best potatoes for mashing here. When shopping, make sure you plan on 1/2 pound of potatoes per person.

How to Make Mashed Potatoes without Milk

When making dairy-free mashed potatoes, there is no better potato than Yukon golds. Just as the name implies, their naturally golden hue will give the potatoes a buttery glow, without an ounce of dairy! Instead of butter and cream, use good quality olive oil. It will give your mashed potatoes a rich aroma, silky texture, and indulgent flavor. Potatoes, particularly starchy potatoes, can handle as much richness and your palate desires. Bring on the olive oil.

Can You Freeze Mashed Potatoes?

Without question! Anything high in dairy fat (think ice cream) freezes well. To freeze your potatoes, make sure they are completely cooled first. Store in airtight containers or freezer-quality zip-top bags for up to three months. Before serving, allow the potatoes to defrost fully in the refrigerator. Then reheat them gently in the microwave or in a double boiler on the stovetop. For more mashed potato freezing tips from our chefs, read this step-by-step story on how to freeze them.

What to Do with Leftover Mashed Potatoes

Think of leftover mashed potatoes as a blank canvas. You can easily elevate them with a simple reheat and some fantastic toppings like cheddar cheese, crispy bacon and bright chives. Or reinvent those potatoes into something new altogether. Perhaps your family would love a Leftover Mashed Potato Pizza topped with their favorite pizza toppings. Better yet, they would never believe that leftover mashed potatoes can become Shortcut Fried Chicken and Dumplings (pictured above). The options truly are endless.