Whether your mashed potatoes are too gluey, overcooked or just not fluffy enough for your liking, these tips will help you make sure they're craveworthy from now on.
Maximum Fluffiness
Use starchy potatoes (like russets or Yukon golds). Waxy potatoes (like red or white ones) don’t mash up as fluffy.
Don't Overcook the Potatoes
Cook them just enough — the tip of a knife should go in easily, and the potato should slide right off the tip.
Wet Potatoes Don't Like Butter
Dry them well; once they’re drained, put them back in the pot over low heat, and shake and stir to dry them out. They’ll be even more receptive to butter that way.
Step Away from the Blades
Mash them with a wooden spoon (for chunky) or a ricer (for smooth). Anything with spinning blades makes for gluey potatoes.
Melted Ingredients Mash Better
Warm the butter and milk! The colder your add-ins are, the longer it’ll take to mash them in, and the greater your odds of overworked potatoes.
