Okay, you’ve got your starchy spuds. Now, don’t ruin them with bad technique. First, peel them. Unless you’re a rustic rebel, unpeeled mash is a little… fibery.
Cut them into even-sized chunks – about two inches thick. This ensures they all cook at the same time. You don’t want some mushy bits and some rock-hard bits in the same pot.
Start them in cold, salted water. If you drop them into boiling water, the outside cooks too fast and the inside stays raw. We’re making mash, not a potato time bomb.
The Boil: Don’t Overcook or Undercook
Bring them to a boil, then lower to a simmer. You want them tender enough that a fork slides in with no resistance, like a hot knife through butter. But not so soft they’re falling apart like a bad relationship.
How long? Usually 15–20 minutes. Test one by pinching it. If it squishes easily, you’re golden. If it’s still firm, give it five more minutes. Patience, young grasshopper.
Once done, drain them thoroughly. I mean REALLY drain them. Let them sit in the colander for a minute, shaking it a bit. Excess water is the enemy of creamy mash – it turns it into soup.
