How to Make Mashed Potato

Few can resist the creamy goodness of mashed potatoes, whether as a side, or topping on a hearty oven bake. Use these handy tips to master the art of making the perfect mashed potato.

1. Select a potato variety well suited to boiling and mashing. Coliban, Golden Delight and Sebago are all great picks.

2. 3 medium-sized potatoes will make 2 cups of mashed potatoes.

3. Cut potatoes into uniform slices or cubes so that they cook evenly.

4. Place the potato cubes in a saucepan of cold salted water. They should be completely submerged.

5. Bring to a boil and then lower the temperature to the point where the water is still bubbling but not boiling over.

6. Cook for 20 minutes or until very tender but not falling apart.

7. After draining, return potatoes to pot and gently shake over heat to remove any remaining moisture before mashing.

8. Mash potatoes to desired consistency before adding any liquids. Once you add liquid, it sets the texture.

9. Add butter and hot milk to potatoes. Whisk until fluffy.

10. Season with salt and pepper.

Handy Tips:

Mash potatoes to desired consistency before adding any liquid. Once you add liquid, it sets the texture.
Never over-beat or use a food processor, as this will harden the mash.
Before mashing by hand, use an up and down motion rather than a stirring motion to keep from breaking down the cells into a gummy paste.
When adding milk or cream to mashed potatoes, heat milk just to the simmer, but do not boil.
Butter should be at room temperature before adding to mashed potatoes.
Add cream for a richer texture and flavour. To add airiness, whip cream until stiff and fold into potatoes just before serving.
Use a crockpot to keep mashed potatoes warm and free up your stove.
Most root vegetables are great candidates for potato mashing partners. Try mixing potatoes with sweet potatoes, carrots, onion, parsnip, garlic and more.
For a burst of gourmet flavour, add herbs to the hot mashed potatoes and gently fold in. Try chives, dill or marjoram.
Leftover mashed potatoes can be frozen in an airtight container or sealed plastic bag for up to 10 months.