{"id":364855,"date":"2021-11-09T21:00:00","date_gmt":"2021-11-09T18:00:00","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy\/"},"modified":"2021-11-09T21:00:00","modified_gmt":"2021-11-09T18:00:00","slug":"how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy\/","title":{"rendered":"#How to Master Mashed Potatoes in 5 Easy Steps \u2013 LifeSavvy"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a360d1c5e4c6\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a360d1c5e4c6\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/buradabiliyorum.com\/en\/how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy\/#Step_One_Choose_the_Right_Potato\" >Step One: Choose the Right Potato<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/buradabiliyorum.com\/en\/how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy\/#Step_Two_Prep_and_Soaking_vs_Rinsing\" >Step Two: Prep and Soaking vs. Rinsing<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/buradabiliyorum.com\/en\/how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy\/#Step_Three_Boiling\" >Step Three: Boiling<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/buradabiliyorum.com\/en\/how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy\/#Step_Four_Butter_Cream_and_Other_Ingredients\" >Step Four: Butter, Cream, and Other Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/buradabiliyorum.com\/en\/how-to-master-mashed-potatoes-in-5-easy-steps-lifesavvy\/#Step_Five_Time_to_Mash\" >Step Five: Time to Mash<\/a><\/li><\/ul><\/nav><\/div>\n<p><strong>&#8220;#How to Master Mashed Potatoes in 5 Easy Steps \u2013 LifeSavvy&#8221;<\/strong><\/p>\n<div id=\"article-content-area\">\n<figure style=\"width: 2048px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"type:primaryImage wp-image-11962 size-full\" srcset=\"https:\/\/www.lifesavvy.com\/p\/uploads\/2019\/10\/a3490b7a-e1636403899466.jpg?width=400 400w, https:\/\/www.lifesavvy.com\/p\/uploads\/2019\/10\/a3490b7a-e1636403899466.jpg?width=1200 1200w\" sizes=\"auto, 400w, 1200w\" src=\"https:\/\/www.lifesavvy.com\/p\/uploads\/2019\/10\/a3490b7a-e1636403899466.jpg?width=1200\" alt=\"A bowl of creamy mashed potatoes on a plate with chopped chives sprinkled on top.\" width=\"2048\" height=\"1152\" data-credittext=\"Lauren Sakiyama\" onload=\"pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\" onerror=\"this.onerror=null;pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\"\/><figcaption class=\"wp-caption-text\"><span class=\"type:primaryImage imagecredit\">Lauren Sakiyama<\/span><\/figcaption><\/figure>\n<p>A vital component to your holiday table, mashed potatoes are nothing to be trifled with. You probably think you know how to make them, but this simple step-by-step guide will take you from spud-satisfactory to potato master.<\/p>\n<p>There are two types of mashed-potato lovers: the creamy connoisseurs and the fluffy fanatics.\u00a0 Those in the creamy camp want their potatoes to be reminiscent of the French pomme puree: smooth and lump-less, like a creamy potato pool, glistening with butter and dotted with chives.<\/p>\n<p>Those who prefer fluffy little potato pillows want their mashed goodness not quite pureed to smooth.<\/p>\n<p>Regardless which you prefer, great mashed potatoes are crucial to any holiday table. And, of course, they should never come out of a box. Luckily, the are some easy tips and tricks that will help you get your starchy tubers right every time. So, read on, fellow spud-lover, and let\u2019s master the mashed potato.<\/p>\n<h2 role=\"heading\" aria-level=\"2\"><span class=\"ez-toc-section\" id=\"Step_One_Choose_the_Right_Potato\"><\/span>Step One: Choose the Right Potato<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The first way to ensure you\u2019ll have wonderful mashed potatoes is to <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.lifesavvy.com\/44560\/which-potatoes-work-best-for-mashing-frying-and-roasting\/\">choose the right spud. Just as there are two types of mashed potato fanatics, there are two types of potatoes ideal for mashing.<\/p>\n<p>Russets are famous for their high starch content, which is great <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/news\/\" data-internallinksmanager029f6b8e52c=\"2\" title=\"News\" target=\"_blank\" rel=\"noopener\">news<\/a> if you want perfectly fluffy potatoes. The big starch cells within russets break apart easily when you cook them, and then you can mash them to a fluffy consistency with very little effort.<\/p>\n<p>If you\u2019re seeking a creamier take, use Yukon Golds, which are, technically, hybrids. They contain lower starch than russets, but higher than their new or waxy counterparts, such as red or fingerling potatoes. The lower starch means you\u2019ll have to cook them slightly longer, but you\u2019ll end up with a creamy result.<\/p>\n<p><strong>What Not to Do:<\/strong>\u00a0Don\u2019t be tempted to use red or any other new potato. New (or waxy) potatoes are high in sugar and low in starch. This makes them less than ideal for mashing since they desperately want to hold their shape. It\u2019s nearly impossible to make them truly creamy or fluffy, and with their bright-colored skins, they\u2019re better off served whole or halved.<\/p>\n<h2 role=\"heading\" aria-level=\"2\"><span class=\"ez-toc-section\" id=\"Step_Two_Prep_and_Soaking_vs_Rinsing\"><\/span>Step Two: Prep and Soaking vs. Rinsing<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure style=\"width: 2048px\" class=\"wp-caption alignnone\"><span style=\"display: block; position: relative; z-index: 100; width: 44px; height: 44px; background: rgba(0, 0, 0, 0.65); float: right; margin-bottom: -44px;\"><br \/>\n<a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.pinterest.com\/pin\/create\/link\/?url=https%3A%2F%2Fwww.lifesavvy.com%2F11950%2Fhow-to-master-mashed-potatoes-in-5-easy-steps%2F&amp;media=https%3A%2F%2Fwww.lifesavvy.com%2Fp%2Fuploads%2F2019%2F10%2Fbdb4354b.jpg&amp;description=How+to+Master+Mashed+Potatoes+in+5+Easy+Steps\" aria-label=\"Pin this on Pinterest\"><br \/>\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"44\" height=\"44\" viewbox=\"0 0 32 32\" role=\"img\" aria-hidden=\"true\" tabindex=\"-1\"><g fill=\"none\" fill-rule=\"evenodd\"><path d=\"M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275\" fill=\"#FFF\"\/><\/g><\/svg><\/p>\n<p><\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11958 size-full\" src=\"https:\/\/www.lifesavvy.com\/p\/uploads\/2019\/10\/bdb4354b.jpg\" alt=\"Peeled and sliced Yukon Gold potatoes on a cutting board.\" width=\"2048\" height=\"1365\" data-credittext=\"Lauren Sakiyama\" onload=\"pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\" onerror=\"this.onerror=null;pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\"\/><figcaption class=\"wp-caption-text\"><span class=\"imagecredit\">Lauren Sakiyama<\/span><\/figcaption><\/figure>\n<p>Soaking or rinsing peeled potatoes before cooking them is suggested in many spud recipes. Unfortunately, for mashed potatoes, the concept isn\u2019t as straightforward. Soaking, or rinsing, cut and peeled potatoes before mashing them reduces their overall starch content. As we mentioned above, lower starch content means fluffier potatoes.<\/p>\n<p>So, if you want fluffy potatoes, go ahead and rinse them after they\u2019re peeled and cut, but <em>before<\/em>\u00a0you boil them. If you want extra creamy potatoes, skip the rinsing altogether\u2014you\u2019ll want the extra starch for a super-smooth result. If you haven\u2019t replaced your old dull vegetable peeler, there\u2019s no time like the present to <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.amazon.com\/OXO-Good-Grips-Swivel-Peeler\/dp\/B00004OCIP\/?tag=lifesavvysite-20\">get a nice one<\/a>.<\/p>\n<div class=\"product-box\">\n<div class=\"product-img product-img-noaward\">\n<a rel=\"nofollow noopener\" target=\"_blank\" aria-hidden=\"true\" tabindex=\"-1\" role=\"presentation\" href=\"https:\/\/www.amazon.com\/dp\/B00004OCIP?tag=lifesavvysite-20\" onclick=\"fbq('track', 'Buy Button'); if (fb_t_convert){fb_t_convert();}\"><br \/>\n<img decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/31QMvD-j0EL._SL160_.jpg\" height=\"147px\" alt=\"\" role=\"presentation\" onload=\"pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\" onerror=\"this.onerror=null;pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\"\/><br \/>\n<\/a>\n<\/div>\n<\/div>\n<p>You want to avoid cutting potatoes too small prior to cooking, as well; halving or quartering is perfect. Many folks try to save time by cutting potatoes extra small, but this results in too much lost pectin. Many a crafty cook has attempted this to speed up the cooking process, but we\u2019ll save you the trouble\u2014it doesn\u2019t work.<\/p>\n<p><strong>What Not to Do:<\/strong>\u00a0We recommend avoiding prolonged water baths when preparing mashed potatoes. Soaking or rinsing doesn\u2019t just wash away the starch, but also, the enzymes that activate pectin within the potatoes. Pectin, in large part, is what softens spuds while they cook. If you soak potatoes for too long, you run the risk of them never actually softening.<\/p>\n<h2 role=\"heading\" aria-level=\"2\"><span class=\"ez-toc-section\" id=\"Step_Three_Boiling\"><\/span><a rel=\"nofollow noopener\" target=\"_blank\" name=\"autotoc_anchor_2\">Step Three: Boiling<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Once you\u2019ve prepared your potatoes, boil them in a <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.amazon.com\/T-fal-Specialty-Nonstick-Dishwasher-Stockpot\/dp\/B000GWK34K\/?tag=lifesavvysite-20\">large stockpot<\/a>. It\u2019s always best to start by submerging them in at least 1 inch of cool water. Bring them to a boil and let them cook through. Once they\u2019re fork-tender, drain them. Then, it\u2019s time to mash!<\/p>\n<div class=\"product-box\">\n<div class=\"product-img product-img-noaward\">\n<a rel=\"nofollow noopener\" target=\"_blank\" aria-hidden=\"true\" tabindex=\"-1\" role=\"presentation\" href=\"https:\/\/www.amazon.com\/dp\/B000GWK34K?tag=lifesavvysite-20\" onclick=\"fbq('track', 'Buy Button'); if (fb_t_convert){fb_t_convert();}\"><br \/>\n<img decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/41h01-QbYhL._SL160_.jpg\" height=\"147px\" alt=\"\" role=\"presentation\" onload=\"pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\" onerror=\"this.onerror=null;pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\"\/><br \/>\n<\/a>\n<\/div>\n<\/div>\n<p><strong>What Not to Do:<\/strong>\u00a0Don\u2019t start with warm or hot water in the hopes of saving time. Potatoes are very dense, so starting them in cool water allows them to cook more evenly. Also, \u201cfork-tender\u201d <em>means<\/em> fork tender. If you meet any resistance when you fork your potatoes, they\u2019re not ready for mashing. Always boil until the fork slides through like a hot knife through butter.<\/p>\n<h2 role=\"heading\" aria-level=\"2\"><span class=\"ez-toc-section\" id=\"Step_Four_Butter_Cream_and_Other_Ingredients\"><\/span><a rel=\"nofollow noopener\" target=\"_blank\" name=\"autotoc_anchor_3\">Step Four: Butter, Cream, and Other Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Before you mash your potatoes, you\u2019ll need to determine what else you want to mix with them. Typically, butter and milk or cream are added. For extra creamy, smooth potatoes, we recommend you use the real deal: heavy cream and butter.<\/p>\n<p>For fluffy mashed potatoes, lighten things up a bit and use whole milk instead of cream.<\/p>\n<p>If you\u2019re not cooking for vegetarians, we also recommend adding 1\/4 cup of chicken broth per pound of potatoes. This adds an umami richness to the final dish that will pair perfectly with anything from turkey to prime rib.<\/p>\n<p>Finally, salt and pepper are a requirement, as are delicious seasoned salts, like <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.amazon.com\/Lawry\u00e2%C2%80%C2%99s-Seasoned-Salt-Spice-Blend\/dp\/B00UF5UXZM\/?tag=lifesavvysite-20\">Lawry\u2019s Seasoned Salt<\/a>, as well as garlic and onion powder, dried dill, and fresh chives. For the holidays though, it\u2019s best to keep seasoning minimal as mashed potatoes are usually topped with gravy.<\/p>\n<p><strong>What Not to Do:<\/strong>\u00a0Avoid mixing in anything cold. It\u2019s an oft-forgotten step, but it\u2019s vital that you take your cream, milk, or butter out of the fridge early. Ingredients that are room temperature will ensure you don\u2019t end up with weird lumps and bumps, whether you\u2019re going for fluffy or smooth.<\/p>\n<h2 role=\"heading\" aria-level=\"2\"><span class=\"ez-toc-section\" id=\"Step_Five_Time_to_Mash\"><\/span>Step Five: Time to Mash<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure style=\"width: 2048px\" class=\"wp-caption alignnone\"><span style=\"display: block; position: relative; z-index: 100; width: 44px; height: 44px; background: rgba(0, 0, 0, 0.65); float: right; margin-bottom: -44px;\"><br \/>\n<a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.pinterest.com\/pin\/create\/link\/?url=https%3A%2F%2Fwww.lifesavvy.com%2F11950%2Fhow-to-master-mashed-potatoes-in-5-easy-steps%2F&amp;media=https%3A%2F%2Fwww.lifesavvy.com%2Fp%2Fuploads%2F2019%2F10%2F0987b660.jpg&amp;description=How+to+Master+Mashed+Potatoes+in+5+Easy+Steps\" aria-label=\"Pin this on Pinterest\"><br \/>\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"44\" height=\"44\" viewbox=\"0 0 32 32\" role=\"img\" aria-hidden=\"true\" tabindex=\"-1\"><g fill=\"none\" fill-rule=\"evenodd\"><path d=\"M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275\" fill=\"#FFF\"\/><\/g><\/svg><\/p>\n<p><\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11960 size-full\" src=\"https:\/\/www.lifesavvy.com\/p\/uploads\/2019\/10\/0987b660.jpg\" alt=\"Buttery mashed potatoes with chives sprinkled on top.\" width=\"2048\" height=\"1365\" data-credittext=\"Lauren Sakiyama\" onload=\"pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\" onerror=\"this.onerror=null;pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\"\/><figcaption class=\"wp-caption-text\"><span class=\"imagecredit\">Lauren Sakiyama<\/span><\/figcaption><\/figure>\n<p>For extra creamy potatoes, you\u2019ll need <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.amazon.com\/Priority-Chef-Potato-Perfection-Stainless\/dp\/B00MUEHPGQ\/?tag=lifesavvysite-20\">a potato ricer<\/a> and a stand mixer. Yes, technically,\u00a0you can mash them by hand, but trust us, the ricer and mixer are far easier if you want a smooth result.<\/p>\n<p>Run the cooked potatoes through the ricer into the stand mixer. Use a paddle attachment to whisk the riced potatoes on high speed. Add cream, butter, and any other ingredients as you mix. Within a few minutes, you\u2019ll have perfectly smooth mashed potatoes.<\/p>\n<p>Going for a fluffier result? Use the potato ricer and a rubber spatula. The ricer will do most of the heavy lifting, and then you can use the spatula to mix in butter, cream, and any other ingredients.<\/p>\n<div class=\"product-box\">\n<div class=\"product-img product-img-noaward\">\n<a rel=\"nofollow noopener\" target=\"_blank\" aria-hidden=\"true\" tabindex=\"-1\" role=\"presentation\" href=\"https:\/\/www.amazon.com\/dp\/B00MUEHPGQ?tag=lifesavvysite-20\" onclick=\"fbq('track', 'Buy Button'); if (fb_t_convert){fb_t_convert();}\"><br \/>\n<img decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/41PIuKV1TXL._SL160_.jpg\" height=\"147px\" alt=\"\" role=\"presentation\" onload=\"pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\" onerror=\"this.onerror=null;pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon(this);\"\/><br \/>\n<\/a>\n<\/div>\n<\/div>\n<p>If you don\u2019t have a potato ricer, a food mill works, too. You can also use <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.amazon.com\/OXO-Grips-Smooth-Potato-Masher\/dp\/B00004OCL9\/?tag=lifesavvysite-20\">a stainless-steel potato masher<\/a> and a little bit of elbow grease to get the job done.<\/p>\n<p><strong>What Not to Do:<\/strong>\u00a0Don\u2019t use a food processor, blender, or stick-blender to mash your potatoes. You\u2019re better off mashing by hand. A potato ricer or stand mixer separates the potato cells, but neither will shear off too much starch. Bladed electronic appliances, however, release a ton of starch, resulting in something closer to melted cheese than mashed potatoes.<\/p>\n<hr\/>\n<p>Now that you have your step-by-step guide, grab a bag of spuds, pull that cream out of the fridge, and get boiling! What you once thought was just a vessel for gravy is sure to gain celebrity status. So, get ready\u2014you\u2019re about to become known as the mashed-potato master.\n<\/p><\/div>\n<p><script>\nsetTimeout(function(){\n  !function(f,b,e,v,n,t,s)\n  {if(f.fbq)return;n=f.fbq=function(){n.callMethod?\n  n.callMethod.apply(n,arguments):n.queue.push(arguments)};\n  if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\n  n.queue=[];t=b.createElement(e);t.async=!0;\n  t.src=v;s=b.getElementsByTagName(e)[0];\n  s.parentNode.insertBefore(t,s)}(window, document,'script',\n  'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\n  fbq('init', '267914477473431');\n  fbq('track', 'PageView');\n  },3000);\n<\/script><\/p>\n<blockquote><p><strong><span style=\"color: #ff6600;\">If you liked the article, do not forget to share it with your friends. Follow us on\u00a0<span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/news.google.com\/publications\/CAAqBwgKMLG0nwswvr63Aw\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\">For forums sites go to <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/forum.buradabiliyorum.com\/\" target=\"_blank\" rel=\"noopener\">Forum.BuradaBiliyorum.Com<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more like this article, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/en.buradabiliyorum.com\/technology\/\" target=\"_blank\" rel=\"noopener\">Technology category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/www.lifesavvy.com\/11950\/how-to-master-mashed-potatoes-in-5-easy-steps\/\" target=\"_blank\" rel=\"noopener\">Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;#How to Master Mashed Potatoes in 5 Easy Steps \u2013 LifeSavvy&#8221; Lauren Sakiyama A vital component to your holiday table, mashed potatoes are nothing to be trifled with. You probably think you know how to make them, but this simple step-by-step guide will take you from spud-satisfactory to potato master. There are two types of&#8230;<\/p>\n","protected":false},"author":1,"featured_media":364856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/www.lifesavvy.com\/p\/uploads\/2019\/10\/a3490b7a-e1636403899466.jpg","fifu_image_alt":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-364855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technology"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/364855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=364855"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/364855\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/364856"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=364855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=364855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=364855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}