In This ArticleView AllIn This ArticlePick the Right PotatoCook Them CorrectlyDon’t Overcook or Undercook ThemDon’t OvermixServe Them Hot
In This ArticleView All
View All
In This Article
Pick the Right Potato
Cook Them Correctly
Don’t Overcook or Undercook Them
Don’t Overmix
Serve Them Hot
Tip #1: Pick the Right Potato
There are plenty of different kinds of potatoes out there, but all fall into three categories: waxy, starchy and all-purpose. When you’re talking mashed potatoes, Yukon Gold is best. They have less starch than a “floury” potato (like russets), but more than a “waxy” potato (like a red potato). Not enough starch and your mashed potatoes will be dry; too much, and they’ll be gummy. You can also try sweet potatoes for a twist on this classic.
Russets vs. Red vs. Yukon Gold Potatoes: What’s the Difference?
Tip #2: Cook Potatoes Using the Right Method
Start them cold: Add potatoes to cold water and bring to a boil. The potatoes cook more evenly than if you add them to water that’s already boiling. Make sure that your potatoes are cut into equal sizes, since big pieces and small pieces cook at different rates.
Tip #3: Don’t Overcook or Undercook the Potatoes
Cooking the potatoes just right is key. If they’re undercooked, you’ll have pockets of crispy potato chunks—a big no-no for classic fluffy mashed potatoes. If you overcook them, they disintegrate and your potatoes will be soupy. The specific cooking time depends on the size of your potato: A perfectly cooked piece of potato should give no resistance when cut with a knife but shouldn’t crumble into a million pieces.
Tip #4: Don’t Overmix the Potatoes
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Tip #5: Serve Them Hot
Mashed potatoes lose their luster as they sit. Try to serve them right away after finishing them. To keep mashed potatoes warm until you’re ready to serve, transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours. If you make them ahead and want to reheat them, do so slowly with the help of a double boiler. This way, they won’t burn if they come in contact with the bottom of a saucepan on the stove. And since you won’t be worried about burning, you can stir them less, which will prevent them from becoming gummy.
The Bottom Line
Whether you’ve made mashed potatoes countless times or are preparing them for the first time, a few tips can be helpful before you start making them for a big meal. Choosing Yukon Gold potatoes can lead to deliciously creamy mashed potatoes, and it’s best to begin cooking them in cold water. Additionally, some creative tricks involving a slow cooker or double boiler can keep your mashed potatoes warm without turning them into a gummy mess, helping to minimize stress in the kitchen.
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