Potato Mashers

To make the perfect mashed potatoes from scratch, the right potato is critical. Most people used Russet potatoes, but there are other who swear by the Yukon Gold variety. Whichever you decide on, make sure they are properly cooked the entire way through to avoid any hard chunks in your mashed potatoes. This can be done easily by quartering the potatoes before you begin boiling them. This allows the heat to permeate to the core more quickly and cooking the entire potato.

Once you’ve got your potatoes cooked the whole way through, remove them from the heat and decide if you are going to make skin on or skin off mashed potatoes. This is really a taste choice and leaving the skin on does no damage to the rest of the recipe. If you decide you want the peel off, simply start in the corner of a potato and pull, the potato should easily separate from the peel. Add butter, salt and milk to taste to the recipe and get mashing. The consistency of the potatoes is also a taste call. There are folks who like their mashed potatoes more lumpy and some like them totally pureed.