How to Mashed Potatoes That Are Always Perfect

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Choosing the Right Potatoes

Select starchy potatoes like Russets or Yukon Golds for fluffy mashed potatoes. They absorb butter and cream well, ensuring a creamy texture.

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Washing and Peeling

Scrub potatoes thoroughly under cold water to remove dirt. Peel them if desired, although leaving the skins on adds texture and nutrients.

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Cutting and Boiling

Cut potatoes into evenly sized chunks to ensure even cooking. Place in a large pot, cover with cold water, and add salt. Bring to a boil and simmer until tender (about 15-20 minutes).

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Draining and Drying

Once potatoes are fork-tender, drain well in a colander. Return them to the hot pot and let them sit for a few minutes to evaporate excess moisture, which ensures fluffier potatoes.

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Mashing

Use a potato masher or ricer for smooth potatoes. Mash by hand for a rustic texture, avoiding over-mixing to prevent gummy potatoes.

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Adding Butter and Cream

Warm butter and cream or milk together and gradually fold into the potatoes. Start with small amounts, adjusting to taste. Season with salt and pepper.

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Texture Adjustment

For firmer potatoes, reduce the amount of cream and butter. For lighter potatoes, whip with an electric mixer or food processor.

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Storing Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk to retain moisture.

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