What Type of Potatoes Are Best for Mashed

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One last thing: no matter which potato you choose, use a ricer or a food mill. I know, it sounds like an extra step, but it’s the cheat code for lump-free mash. A hand masher works fine, but a ricer makes every flake of potato separate, so they can drink up all that warm butter and milk like thirsty little sponges.

And always warm your milk and butter before adding them. Cold liquid makes the mash seize up, like a scared cat. Warm liquid makes it happy and smooth. Your potatoes are picky, but they’re worth the effort.

So next time you’re at the grocery store, stand in the potato aisle for an extra minute. Pick up a russet, feel its dusty skin, and think about the fluffy heaven that awaits. You’ve got this. Now go make some mash that would make your grandma proud.