What is the best potato for mashed potatoes?

Russet potatoes (Idaho potatoes) are best for fluffy, light mashed potatoes due to their high starch content. Yukon Gold potatoes are best for creamy, buttery mashed potatoes with a naturally rich flavor. Many chefs mix both varieties to get the best of both worlds.

Why use a potato ricer instead of a masher?

A potato ricer creates fluffier, smoother mashed potatoes by pressing potatoes through small holes without overworking them. Traditional mashers can leave lumps and require more work, while blenders and food processors break down the starch cells and create gluey, sticky potatoes.

Should I start potatoes in cold or boiling water?

Always start potatoes in cold water, then bring to a boil. Starting with cold water ensures even cooking from the inside out. If you drop potatoes into boiling water, the outside cooks too fast and can fall apart before the inside is done.

Why are my mashed potatoes gluey and sticky?

Gluey mashed potatoes are caused by over-mixing or using the wrong tool (like a blender or food processor). The fast blades rupture the starch cells, creating a sticky, paste-like texture. Always use a potato ricer or hand masher and work gently. Using waxy potatoes instead of starchy varieties can also cause gumminess.

Should mashed potatoes be made with milk or cream?

Either works! Whole milk creates lighter mashed potatoes, while heavy cream makes them richer and more luxurious. The key is to warm the milk or cream before adding it to the potatoes to keep them hot and help create a smooth emulsion. Never add cold milk to hot potatoes.

How do you keep mashed potatoes from getting watery?

Steam-dry your potatoes after draining. Return the drained potatoes to the hot pot or place in a 300°F oven for 2-3 minutes to let excess moisture evaporate. The potatoes should look dry and floury before mashing. This prevents watery, runny mashed potatoes.

The Ultimate Guide to Perfect Mashed Potatoes (Simple & Fun!)

Do you want to know the secret to making mashed potatoes that taste like they came from a fancy 3-Michelin Star restaurant? It is not magic—it is science! Whether you like them fluffy like a cloud or creamy like butter, the trick is picking the right potato and using the right tools.

We have gathered tips from famous experts, including Chef Jean-Pierre, the "Potato Queen" Poppy O'Toole, and food scientists from Serious Eats and Bon Appétit. This guide is easy enough for beginners but full of expert secrets to make you a kitchen hero.

Here is how to make the best mashed potatoes of your life.

Perfect mashed potatoes in a bowl — The difference between ordinary and extraordinary mashed potatoes lies in the science

Step 1: Pick Your Potato Fighter

The most important choice happens at the grocery store. Potatoes are not all the same! They are either "starchy" (fluffy) or "waxy" (smooth).

The Fluffy Choice: Russet (or Idaho)

If you want mash that is "light as air" or like a "cumulus cloud," you want Russet potatoes (often called Idaho potatoes).

Why? They are high in starch and low in water. They drink up butter like a sponge.
The Result: A texture that is fluffy and light.
Best For: People who hate gummy or sticky potatoes.

The Creamy Choice: Yukon Gold

If you want rich, buttery, yellow potatoes, choose Yukon Golds.

Why? These are naturally creamy and taste buttery even before you add ingredients. They hold their shape better than Russets.
The Result: A texture that Chef Jean-Pierre describes as "smooth as silk".
Chef's Tip: Many chefs mix Russets and Yukons together to get the best of both worlds.

The "Pro" Choice: La Ratte

Real French chefs (like Joël Robuchon) love a tiny potato called La Ratte. They taste nutty, like chestnuts.

Warning: They are expensive and very hard to peel because they are bumpy and small.

The UK Champions: Maris Piper & King Edward

If you live in the UK, the "Potato Queen" Poppy O'Toole says Maris Piper or King Edward are the kings of mash. They are the perfect middle ground between fluffy and starchy.

🚫 The "Do Not Use" List

Never use waxy potatoes for mash. If you fight them, they turn into sticky "wallpaper paste".

Avoid: Red Potatoes (Red Bliss), New Potatoes, and Fingerlings (unless you want soup or salad potatoes).

Step 2: The Science of Cooking

Start with Cold Water

This is a big chef secret! Do not drop potatoes into hot boiling water. Put your cut potatoes in a pot of cold water first, then turn on the heat.

Why? If the water is hot, the outside cooks too fast and falls apart before the inside is done.

Salt Like the Ocean

Potatoes are bland on their own. Chef Poppy O'Toole says the water should have "ocean vibes"—it should taste like salty sea water. Chef Jean-Pierre suggests one tablespoon of salt for every gallon of water.

Skin On or Off?

Off: For a perfect white-tablecloth look, peel them first.
On: Chef Jean-Pierre boils his Yukon Golds with the skins on! He says this stops water from soaking into the potato. He peels them after cooking.

Step 3: Steam Drying (The Anti-Soggy Step)

Water is the enemy of fluffy mash. If your potatoes are wet, your mash will be runny.

Drain the water out of the pot.
Steam Dry: Put the potatoes back in the hot pot (or in the oven at 300°F) for a few minutes.
Let the steam escape until the potatoes look dry and "floury".

Mashed potatoes tools and technique — The right tools make all the difference in achieving the perfect texture

Step 4: The Right Tools (No Blenders!)

This is where many people make a mistake. You must be gentle!

The Hero: Potato Ricer
A potato ricer is the #1 tool recommended by experts. It squeezes the potato through tiny holes, making it fluffy without overworking it.
The Sidekick: Food Mill
This tool has a crank handle. It is great for big batches and makes a very smooth texture.
The Villain: The Blender
NEVER use a blender or food processor! The fast blades rip the starch cells apart and turn your potatoes into gluey goop. Once this happens, you cannot fix it (unless you add lots of cheese to make Aligot).

Want Michelin Star Quality? For the smoothest potatoes ever, push your riced potatoes through a fine mesh sieve (or tamis). It takes extra work, but it makes them "velvety smooth".

Step 5: The Perfect Mix (Emulsion)

Now it is time to add the fat! This creates an emulsion (a fancy word for mixing fat and liquid smoothly).

Warm Milk/Cream: Do not pour cold milk into hot potatoes! Heat up your milk or heavy cream first. This keeps the potatoes hot.
Room Temperature Butter: Use soft butter, not hard cold butter. It melts faster and mixes better without lumps.
The Ratio: For super fancy French potatoes, some chefs use 1 pound of butter for every 2 pounds of potatoes!

Summary Checklist

✅ Buy: Russets (fluffy) or Yukon Golds (creamy).
✅ Cook: Start in cold water with lots of salt.
✅ Dry: Let the steam escape after draining.
✅ Mash: Use a ricer (no blenders!).
✅ Mix: Add warm milk and soft butter.

Now you are ready to make the best side dish ever. As Chef Jean-Pierre says, "You'll never view mashed potatoes the same way again"!

Sources & References

Chef Jean-Pierre. "3 Michelin Star Mashed Potatoes: The Ultimate Recipe Guide." ChefJeanPierre.com
Alexander, Emily M. "7 Best Potatoes For Mashed Potatoes And The Ones You Should Avoid." Tasting Table
O'Toole, Poppy. "Best potato for…mashing." Poppy Cooks
Reddit Users (r/UK_Food). "Best potatoes for mash?" Reddit
Marx, Sasha and Dean, Jacob. "Creamy or Fluffy? Here's the Best Potato for Every Kind of Mash." Serious Eats
Walsh, Karla. "I Asked 3 Chefs for the Best Potato for Mashed Potatoes, and Their Top Pick Shocked Me." Allrecipes
Nilsson, Holly. "The BEST Mashed Potatoes Recipe." Spend With Pennies
Szewczyk, Jesse. "The Best Mashed Potatoes Are Made With Russet Potatoes." Bon Appétit
O'Toole, Poppy. "The strange trick that will take your mash to the next level." BBC Food

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