Absolutely, here’s everything you need to know for perfect mashed potatoes! Start by choosing the best potatoes—look for bags with the "Grown in Idaho" seal. Idaho potatoes are known for their high solids content (more potato, less water), which makes for irresistibly fluffy, creamy mashed potatoes. And what better time to celebrate than Thanksgiving, also known as National Mashed Idaho® Potato Day!

Ingredients:

To make 12 one-cup servings of mashed potatoes, use:

• 5 pounds of Idaho® russet potatoes
• ¼ to ½ cup of butter (room temperature or warmed)
• 1½ to 3 cups milk (heated)
• Salt to taste (about 1½ tablespoons)

Most people make extra for those Thanksgiving leftovers, so feel free to increase quantities!

Prep the Potatoes:

Start by peeling the potatoes and cutting them into uniform 1½- to 2-inch chunks so they cook evenly. While some people boil potatoes whole, cutting them first ensures even cooking without waterlogging or crumbling.

Cooking Options: Steaming or Boiling

1. Steaming: Place potato chunks in a perforated insert pan in a larger pot with cold water, just covering the bottom of the chunks. Cover and cook for about 15 minutes.
2. Boiling: Put the potato chunks in a pot, cover with water, and bring to a full boil. Boil for around 20 minutes.

The potatoes are ready when a fork or knife pierces them easily. Tip: For a time-saver, skip peeling for a rustic, nutrient-packed texture. Potato skin adds color and texture to the dish.

The Drier, the Better:

Water is the enemy of perfectly mashed potatoes. After cooking, drain potatoes thoroughly in a colander. To get them extra dry, spread them on a sheet pan in a 300°F oven for 10 minutes or place them back in the pot on low heat, stirring gently to evaporate excess moisture.

Keep Ingredients Hot:

Make sure the potatoes, milk or cream, and butter are all warm before mixing. This ensures your mashed potatoes turn out smooth and flavorful.

Mashing Techniques: 

For mashing, either use a hand masher or a mixer with a paddle attachment:

1. Add room-temperature butter to the hot, dry potatoes.
2. Start mixing on low, adding about one-third of the milk or cream, then gradually increase speed, adding the remaining liquid until you reach a velvety texture. Season with salt and pepper as desired. 

Tip: Don’t overmix! Overmixing can make potatoes gummy. For a richer result, add more butter, milk, or cream. For a classic French-style texture, try adding a bit of sour cream or, for a homey touch, substitute part of the liquid with chicken broth. 

Time-Saving Options: If you're short on time, try Idaho® dehydrated mashed potatoes—they have amazing flavor and texture that can rival fresh ones!

Check out all of our mashed potato tips, tricks, and recipes on our website.