Mashed potatoes are comforting, but making them can be nerve-racking if you cant decide which method to use. There are many. When it comes to consistency, they can be creamy or smooth, fluffy or light. They should not, of course, be heavy or gloppy. But alas, there is not one universal method of making mashed potatoes. The best mashing tool and the lump vs. no lump issue are matters of personal taste. The ricer, however, tends to create a fluffier texture while an electric mixer may induce a gluey consistency.
To ensure that your mashed potatoes are delectable, be particular when selecting the potato. Of the two basic varietiesboiling and bakingthe latter is best suited for mashing because of its low sugar and high starch content.
Generally speaking, rely on the thick-skinned potatoes such as russets. Select potatoes that are firm and free from large cuts, growth cracks and sprouting eyes. Avoid any with green-tinged skins. Soaking the potatoes after peeling prevents them from turning brown.