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Mashing potatoes
Beginner Vegetables, grains and beans
Mashing potatoes is boiling potatoes until very tender, then mashing them with butter and warm milk until smooth.
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How do you do it?
- Cut Russet or Yukon Gold potatoes into even 1 1/2 inch chunks and cover with cold salted water.
- Bring to a boil and simmer 15-20 minutes until a knife slides in with no resistance.
- Drain well and let them steam dry in the pot for a minute or two.
- Mash with a masher or ricer, then stir in melted butter and warm milk a little at a time.
Why does it work?
Starting in cold water cooks chunks evenly from outside to center. Cooked potato cells are full of starch; gentle mashing keeps them mostly whole, while hard beating bursts them and makes the mash gluey.
What are the common mistakes?
- Using a blender or food processor — the starch turns gluey and paste-like.
- Adding cold milk — the potatoes cool and absorb it unevenly.
Still stuck? Watch someone do it on YouTube.
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