How to Make Perfect Mashed Potatoes
For light, lump-free mash, cook floury potatoes, then press them through a ricer (or food mill) rather than mashing hard, over-working releases starch and turns mash gluey. Fold in warm butter and dairy gently.
The difference between good and great mashed potatoes is mostly texture, and texture comes down to how you break the potatoes down. A ricer is the quiet secret to light, fluffy, lump-free mash.
Why a ricer wins
Pushing cooked potato through a ricer breaks it into fine, even crumbs without over-working it. That matters because over-working, hard mashing or, worst of all, blending, releases starch and turns mash gluey. A ricer (or a food mill) gives fluffy results every time.
The method
- Use floury potatoes (like russets) for the fluffiest mash.
- Cook until tender, then drain well and let steam off.
- Rice the hot potatoes into the pot or bowl.
- Fold in warm butter and warm milk or cream gently, do not beat.
- Season and serve straight away.
A ricer also makes light gnocchi and smooth purees, see the best food mills & ricers.
Frequently asked questions
Why use a ricer for mashed potatoes?
A ricer breaks potatoes into fine, even pieces without over-working them, giving fluffy, lump-free mash. Hard mashing or blending releases starch and turns mash gummy.
What potatoes make the best mash?
Floury (starchy) varieties like russets make light, fluffy mash. Waxy potatoes are firmer and can go gluey when mashed hard.
Why is my mash gluey?
Usually over-working, mashing, whipping or blending too much releases starch. A ricer and a gentle fold of butter and dairy avoids it.