If you’re using Yukon Golds (my personal fluffy-but-buttery favorites), they need a little more love to avoid glue. After boiling, spread the cubes on a baking sheet and let them steam in a 350°F oven for 5 minutes. This dries them out perfectly. Then mash using any method above. You’ll get a creamy batch that tastes like a hug from a grandmother who always hides extra butter in her mashed potatoes.
How to Rice Potatoes Without a Ricer (5 Ways)
