Choose Your Spud Wisely

• Before you begin cooking, it is important you choose your potatoes wisely to achieve the best results. There are three basic types of potatoes: starchy, waxy and those that fall somewhere between the two. Waxy potatoes, like reds, aren’t a good choice for mashing because they don’t break down enough to achieve that creamy consistency, nor do they absorb milk or cream well. Starchy potatoes like Russets are the best option because they absorb dairy and have a creamy consistency. Yukon Golds, which fall somewhere between starchy and waxy, will also yield good results and you may prefer their flavor.

Rice, Rice Baby

• Advocates of riced potatoes swear that it’s the only way to achieve that delightful, fluffy consistency. A ricer contains small holes through which potatoes are pushed, using a lever, which separates the potatoes into smaller parts, creating a creamy, uniform texture.

Mash ‘Em Up

• Many are accustomed to or have at least eaten potatoes prepared by hand mashing. Also referred to as classic mashed potatoes, potatoes prepared by mashing typically have a slightly lumpy texture. Potato mashers have slots that allow the masher to squish the potatoes into creamy submission. It takes a bit of effort to achieve good mashed potatoes -- use up-and-down and back-and-forth movements until you’ve achieved the desired consistency.

Avoid Mashed Potato Mishaps

• Mashed potatoes are a perfect example a dish that seems deceptively simple to make, but the truth is they won’t turn out as amazingly as you had hoped unless you avoid some mashed potato mishaps. Don't forget to season the water, which adds flavor while cooking. Don’t add potatoes to boiling water as this will cause them to cook unevenly -- add the potatoes to cold water and bring them to a simmer. Don't boil potatoes because it's too aggressive and can cause the potatoes to fall apart and cook unevenly; simmer them instead. Don't use melted butter; melting butter before adding it separates the milk and fat solids and causes them to absorb unevenly. Don't add cold dairy to your potatoes; heat up the milk or cream first to avoid cooling down the potatoes.