Making mashed potatoes might seem like a simple task, but there’s an art to creating the perfect creamy, fluffy dish. Whether you’re a novice cook or a seasoned pro, these tips and tricks will help you whip up a batch of mouthwatering mashed potatoes that will impress your family and friends.

First, let’s talk about potato varieties. For mashed potatoes, you’ll want to choose a type that is starchy and fluffy, such as Russet or Yukon Gold. These varieties have a higher starch content, which makes them ideal for mashing. Stay away from waxy potatoes, as they tend to result in a gummy texture that is less than ideal. Once you’ve selected the perfect potatoes, it’s time to prepare them for mashing. Peel and chop them into evenly sized chunks, ensuring they are all consistent in size to cook evenly. Place them in a large pot and cover them with cold water. Adding a pinch of salt to the water will season the potatoes as they cook and bring out their natural flavor. Bring the potatoes to a boil and then reduce the heat to a gentle simmer. Cooking the potatoes at a low temperature ensures they cook through without becoming waterlogged, which can ruin the texture of your mash.

When the potatoes are fork-tender, it’s time to drain and mash. A potato ricer or masher will give you the smoothest, fluffiest results, but you can also use a hand mixer or stand mixer if you prefer your mashed potatoes extra creamy. Now comes the fun part: adding the extras that take your mashed potatoes from plain to extraordinary. Butter and milk (or cream) are classic additions that add flavor and creaminess. For the richest flavor, use whole milk or heavy cream. You can also experiment with different types of butter, such as salted, unsalted, or even flavored butter, like garlic butter. Don’t be afraid to get creative with your add-ins. Fresh herbs, roasted garlic, crumbled bacon, sour cream, or cheese can all take your mashed potatoes to the next level.