Shake pan with drained potatoes over low heat to dry them so mashed potatoes will be fluffier.
Warm milk slightly so that potatoes stay hot while mixing. This can be done in the microwave or in a small saucepan on the stovetop.
Add milk in small amounts, mashing after each addition, to get fluffy mashed potatoes.
Use round red, white or Yukon Gold potatoes for mashed potatoes that have a lot of texture.
Use russet potatoes if you like smooth potatoes with minimum lumps.
Try these variations of mashed potatoes for extra flavor
-Love garlic? Cook 6 cloves garlic, peeled, with the potatoes. Mash garlic with the potatoes.
-If you’re a buttermilk fan, make Buttermilk Mashed Potatoes by substituting buttermilk for milk.
For extra flavor, sprinkle 1 cup crushed herb-seasoned croutons or shredded Parmesan cheese over mashed potatoes. Or place purchased basil pesto in a resealable plastic bag, snip off a tiny corner and drizzle pesto over potatoes.
Use a handheld potato masher for the fluffiest mashed potatoes. If using an electric mixer, do not mix too long; overmixing releases more starch from the potatoes and they can become gummy.