The Perfect Mashed Potato Tips

The Basics

Start with selecting any size Idaho Russet Potato (Most grocery stores sell a loose potato that is sometimes referred to as a 70 count, 11-12 ounces each but any size will do) If you aren't using right away, store in a cool, dark area at approximately 45-48°F; do not refrigerate or else the potato will taste sweet.

Cook potatoes with their skins until fork-tender and then rinse, drain any excess moisture and peel. Cut into small chunks. Heat whole milk* until scalding. Place in a mixer and whip on a low setting adding the milk slowly until smooth, about 1-2 minutes. Add butter or margarine and salt, to taste. Then, whip on a high setting for 3-4 minutes. Be careful not to over mix the potatoes. Place in a warm bowl and cover until serving, usually within 10-15 minutes.

* A tasty health-friendly substitute would be to use a chicken stock and/or skim milk base. Finish by adding ground nutmeg or ground coriander to taste.

Mashed Potatoes Your Way

While the Idaho Potato Commission offers a wide variety of recipes, we encourage you to get create your own Thanksgiving mashed potato recipe tradition. Here are some of our favorite stir-in ideas for putting a spin on this classic side:

Creamy Horseradish
Dijon Mustard
Roasted Garlic
Chopped nicoise olives, olive oil, milk, salt, and pepper
Sauteed onion, chopped basil, minced garlic, and grated Parmigiano-Reggiano
Onion soup base
Buttermilk and paprika create a lively flavor

Tips for the Perfect Mashed Potatoes

For fluffier potatoes, use a ricer or hand-mash.
For a dry texture, bake the potatoes instead of steaming.
For enhanced flavor, heat dry spices before adding to the potato mixture.
For a healthy texture twist, leave the skins on for increased vitamins and minerals.