Mashed Potatoes
Jim Henkens
PUBLISHED November 14, 2022
Starchy potatoes make the fluffiest mash, but Yukon Gold or other all-purpose potatoes turn out well too, just with a little more body. If you like mashed potatoes with the peel, make sure you scrub them well before cooking.
You have a few options for mashing tools; just keep the potatoes away from mixers, food processors, or blenders, which make them gummy. Other keys to keeping mashed potatoes fluffy: Cook them whole, if possible; cook them with the peel on if possible (the peels will slip off easily after cooking—or you can include them, of course); refrain from poking them as they boil. All of these reduce the tendency of the spuds to absorb water, which makes them heavier. Other vegetables you can use: any vegetable that can be mashed (and sweet potatoes for sure).
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