Pillow-white, creamy and smooth — mashed potatoes are impossible not to love. A steaming spoonful will seduce even the pickiest eater to the table and can turn a plain piece of meat into a meal. But for something so simple, they're surprisingly nuanced. Here are easy repairs for frequently made mistake.

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Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed. If it’s too late to make the swap, change course and roast the potatoes tossed with oil, garlic and some fresh rosemary if you have it, instead of boiling them.  

They'll absorb too much water during cooking, preventing them from soaking up all the yummy butter and cream when it comes time for mashing. The best-size chunks for boiling: about 1 1/2 inches. If you've gone too small, keep a close eye on the pot so they don't overcook and become waterlogged.

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Just as when cooking pasta, generously seasoning the water will help pack in more flavor. If you forgot to do it before adding the potatoes, you can season them generously once you’ve drained them.

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Potatoes require a long cook time. When you add them to boiling water, the exterior can cook faster than the inside, leading to an unevenly cooked and lumpy mash. Always start potatoes in cold water. Too late? Lower the water to a simmer so the potatoes cook slowly.

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Adding mix-ins straight from the fridge not only inhibits absorption, but will also bring down the temperature of your dish. To reheat a pot of mashed potatoes, fill a larger pot partway with water, bring to a simmer and insert the potato pot. Warm the mashed potatoes until heated through, stirring occasionally. As long as the water is hot, the potatoes will stay warm. Next time, bring the butter to room temperature and gently warm the milk or cream before adding it to your spuds.

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