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You can use any potatoes you like for mashed potatoes.
Leaving skin on vs. peeling is entirely a personal preference and won’t affect the recipe.
The step of removing the excess cooking moisture after draining is important. You want the flavour of the seasoning to come through as much as possible, and excess moisture will water that flavour down.
Always start potatoes in cold water for even cooking.
Always heavily salt the water for good flavour.
Potatoes don’t have a lot of flavour on their own so it will take a good amount of fat and salt to flavour them. Taste and season several times.
It isn’t ideal to make mashed potatoes in advance, but if you need something to make early, you can rewarm these gently over medium-low heat. You will need to add more milk and butter to loosen up the potatoes.