Stop Using This Method to Mash Potatoes

Anyone who has ever Googled a holiday recipe (aka everyone) knows how overwhelming it can feel when dozens of results pop up guiding you in countless directions, leaving you feeling almost more overwhelmed than you were in the first place! This can be the case for even the most traditional and simple recipes. Case in point: mashed potatoes.

When it comes to mashed potatoes, there is a lot of information out there that can help you achieve all types of delicious results. From basics like using milk and butter to flavor and texture additions like chopped chives and onion, sour cream, and cheese, the options for getting creative are endless. However, after the labor of peeling, slicing, and boiling, you don’t want to ruin your potatoes right before meal time. That’s why, when it comes to the actual process of mashing potatoes, there is one method that we urge everyone to avoid. 

Avoid This Mashed Potato Method

If you’ve ever used a food processor or blender to mash potatoes, you may have wondered why the final result turned out far differently than other mashed potato recipes you’ve made, leaving much to be desired. At first glance, the food processor or blender mashing method may sound like a time saver, but using these appliances to mash potatoes will quickly transform them from tender, light, and fluffy to heavy, gummy, and gluey right before your eyes. It will also cause a stubbornly sticky mess, making what began as a shortcut into a more time-consuming chore to clean up—which is the last thing you need when preparing a big meal!

Potatoes are a high starch vegetable. When the sharp, fast moving blades of a food processor or blender chop and tear through boiled potatoes, they also tear the starch molecules. When this happens, the released starch combines with the water retained from boiling the potatoes and creates an instant reaction that gives potatoes a gooey and paste-like consistency. They will be heavy like wet cement.

Use Mashed Potato–Making Tips Instead

• Use a ricer or hand masher. These traditionally reliable methods—oldies, but goodies—are tried and true. While they require an arm workout, you’ll wind up with gorgeous mashed potatoes every time. The tiny holes in both of these tools minimize the disruption of starch in the potatoes, so they don’t become mealy or gummy. I’m a big fan of the hand masher, and many of my chef friends also swear by a potato ricer for maximum fluff since the small holes create a very smooth, lump-free texture. Check out TikTok’s favorite potato ricer here.
• Choose your potatoes wisely. When it comes to potatoes for mashing, aim for starchy. Some options include Yukon Gold (my favorite!), Russet, and Idaho. Waxy, less recommended options include red potatoes, fingerlings, and new potatoes. Waxier potatoes hold their shape well, making them perfect for roasting, grilling, or potato salad but less than ideal for mashing. These lesser-known potato varieties are also amazing for making mashed potatoes.
• Prepare your potatoes properly for mashing. Place peeled potatoes in a large pot, covered about one to two inches with generously salted room temperature water. Then, bring the water to a boil, reduce it to a simmer, and cook the potatoes until they are fork tender. Drain the potatoes, return them to the pot, and allow them to dry over medium heat for a few minutes before mashing. 
• Add dairy. Creamy, dreamy potatoes are the end goal. Therefore, when it comes to additions, a generous bit of butter and some milk or heavy cream can work major magic into the mix. Start small, and gradually taste test and incorporate more as you go. 
• Season as you go. Be sure to taste your potatoes throughout, seasoning them as desired with salt and pepper.