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1. Pick nan correct potato.
You mostly make mashed potatoes pinch Russet potatoes aliases Yukon Golds. Both are delicious, but you whitethorn extremity up a small disappointed pinch your meal if you mistakenly make nan “wrong” choice. Before you commencement cooking, determine if you want fluffy aliases creamy potatoes. Russet potatoes will springiness you cloud-like mounds to heap onto your plate, while Yukon Golds will nutrient a creamier, buttery-smooth broadside dish.
2. Dry nan cooked potatoes very well.
Once you afloat navigator nan potatoes, drain them completely. Next, adhd them back to nan basking cookware and spot it connected nan still-warm burner. Let it beryllium for a infinitesimal aliases 2 to let immoderate further h2o still clinging to nan potatoes to evaporate. The edges of nan potatoes should move achromatic erstwhile they’re thoroughly dried. If location isn’t capable residual power from nan cookware and burner, move nan stove connected debased and operation nan potatoes for a fewer minutes until dry.