Survey: What's Your Mashed Potato Technique?

While mashed potatoes are delicious all year round, they are most in demand at Thanksgiving dinner, where for many people they're as necessary as turkey and gravy.

The perfect mashed potatoes are in the eye of the beholder: Lumpy, creamy, fluffy, full of butter and dairy, or made vegan with olive oil — people get a little persnickety about how they should turn out. And about how to get them to their mashed state to begin with.

How do you make your mashed potatoes? Got a method or tool you swear by?

If you're a kitchen newbie and still figuring out your technique, you may want to visit our mashed potato roundup, with dozens of links to all sorts of mashed potato advice. Good luck!

(Image: Oregon Industries)

Comments (17)

i used to use my big whisk (we like them lumpy, with the peeling still on) ... but i recently got a cheap masher that i love. does the same job in the same amount of time, but it just feels right using the tool meant for the job!

Martha Stewart says ricer and I have to agree! Great texture.

Potato masher. But I have to admit, I'm no mashed potato ace. I was wondering if it was choice of tool, but survey says nope.

I use the stand mixer but the survey would not allow me to check that option

I usually just use a wine bottle.

frozen alexia yukon golds. so easy! add what you like to them or leave them as is.
some call it lazy. i call it smart(!); especially with potato allergies in the fam. the steam and possible cross contamination that could cause someone to have an anaphylactic reaction isn't worth the homemade bragging rights.

ok, i knew nothing about that alexia post that followed. honest.

I love the ricer because it mashes potatoes and leaves the skin behind, which speeds up the process and keeps me from burning my fingers.

But this year I've got a strained shoulder so my mashed-potato method is: whichever way The Fella wants to mash 'em while I sit down and have a glass of wine. Thanks, honey!

wine or olive oil bottle. easy mashed potatoes, anywhere!

I grew up on riced potatoes at my grandparents- but my parents dont have a ricer. I have found the best way to get fluffy, non lumpy, non gummy mashed potatoes is to use a regular old masher and get them thoroughly mashed before adding a SPECK of butter or milk. Then you can add them and seasonings and beat with a wooden spoon. It takes some elbow grease but the results are a lot better than any hand-mixer potatoes I've had, and way better than my mother's technique (which is to start pouring in cold milk as you start to mash- this gaurentees lumps surrounded by glue!)

I like to reserve a little of the potato-cooking water, and add that first as the potatoes get going in the stand mixer (on the lowest setting). Put butter and S&P in the bowl before dumping the hot potatoes in. Then once they're mostly mashed, add buttermilk, sour cream, and mix a little more. SO GOOD.

But I like lumps. :o]

Okay, how do you make mashed potatoes with a wine bottle?

I run them through a ricer, then whip them up with some butter and cream in a stand mixer. Nice and healthy.

We do smashed potatoes (lumpy with the peel on). That is the only way I can stand to eat mashed potatoes. Not generally a big potato fan.