Smooth, creamy mashed potatoes come from starchy potatoes cooked until tender, then mashed with warm butter and milk. Avoiding gluey texture is mostly about not overworking them. This method gives you a fluffy, well-seasoned side dish.
What you'll need
- Potatoes
- Butter
- Milk or cream
- Salt
- A large pot
- A colander
- A masher or ricer
Step by step
- Peel and cut the potatoesPeel starchy potatoes such as russet or Maris Piper and cut them into even chunks so they cook at the same rate.
- Boil until tenderPut the potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until a knife slides in easily, around 15 to 20 minutes.
- Drain wellTip the potatoes into a colander and let them steam dry for a minute so they are not waterlogged.
- Warm the butter and milkGently heat some butter with a splash of milk or cream so they blend in smoothly without cooling the potatoes.
- Mash the potatoesReturn the potatoes to the warm pot and mash until smooth, or pass them through a ricer for an extra-fine texture.
- Add liquid and seasonStir in the warm butter and milk a little at a time until creamy, then season with salt to taste.
Handy tips
- Start potatoes in cold water so they cook evenly from the outside in.
- Warm your milk and butter first; cold liquid cools the potatoes and makes them stiffer.
- Stop mixing once smooth, since overworking releases starch and turns them gluey.
FAQ
Which potatoes are best for mashing?
Starchy varieties like russet or Maris Piper give the fluffiest mash. Waxy potatoes hold together more and can turn gummy when mashed.
Why are my mashed potatoes gluey?
This usually comes from overmixing or using a food processor, which overworks the starch. Mash by hand or with a ricer and stop as soon as they are smooth.
Can I make them ahead?
Yes. Keep them warm in a covered pot or reheat gently with a splash of extra milk, stirring so they loosen back up.