People always ask if we have any tips for amazing mashed potatoes. Sure we do. First, you want the potatoes as dry as possible. Excess water makes them gummy. Put your cooked drained potatoes back in the pot for a few minutes over low heat and excess water will cook off. Another tip. Add warm liquids, like stock, cream or milk. When you're mashing. Instead of cold liquids. For the creamiest texture. And finally, the potato ricer works wonders. It's our favorite tool for ultra fluffy mashers. If you don't have a ricer, we recommend a good old potato masher. Whatever you do, don't reach for the electric mixer or food processor. It's better to have a lump or two in the taters than for them to be gloopy.
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