Opt for starchy potatoes like Russets or Yukon Golds, which mash easily and result in a fluffy texture.
Boil potatoes whole with skin on to retain flavor and nutrients. Cook until tender but not overdone to avoid waterlogged potatoes.
Use a potato masher or ricer for a smooth consistency. Avoid using a food processor, which can make potatoes gluey.
Warm butter and milk or cream before adding to hot potatoes to prevent rapid cooling and maintain warmth.
Season potatoes generously with salt during boiling to infuse flavor. Taste and adjust seasoning after adding dairy.
Use high-quality unsalted butter for richness and flavor control.
Mash to desired consistency—smooth for creamy or leave slightly chunky for texture variation.
Incorporate garlic, herbs, or cheese for added flavor profiles. Fold in gently to avoid overmixing.
Serve immediately to enjoy the potatoes at their best temperature and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to maintain creaminess.