Mashed potatoes are the ultimate comfort food. Instead of topping them with lots of butter and cheese, however, you can top them with another vegetable or two. It’s a great way to turn a favorite side dish into a stand-alone meal.
There are a few things to know when mashing potatoes. First, over beating potatoes will turn them into a gummy or gluey mess. Using a mixer can also result in gummy potatoes. So if you’re using an electric mixer, make sure not to over beat, and never use a food processor.
Mashed potatoes are best if you put them through a ricer or use a food mill, potato masher, or better yet, just mash them with a fork. Always warm the milk and butter before adding them to the potatoes.
Finally, peel and cut potatoes into 1-1/2- to 2-inch chunks when boiling them. The small, 1/2-inch dices get too mushy and waterlogged.
I have found that Russets work well for boiling and mashing. I also like Yukon Golds.