Mashed Potatoes

Preparation

1. Gluey

   Step 1

   Put them in a casserole dish, top with dabs of butter (and possibly some grated cheese), and put them in the oven to heat. (If they’re already fairly warm, 15 minutes at 350°F will probably do it.) Or make patties and fry them.

2. Lumpy

   Step 2

   If it won’t adversely affect the consistency, add some warmed milk or butter to help smooth them out. (Do not add cold dairy; it will make the potatoes gluey!) If you have a ricer, put them through it. A food mill would work as well. In a pinch, a strainer could be employed. A mixer may work to smooth out the texture, but be aware that it, too, may turn your potatoes gluey.

   Step 3

   Next time, know that it helps to start your potatoes in cold water so that they cook evenly and will be easy to mash to a uniformly smooth texture. Also keep in mind that starchy potatoes like russets cook up fluffier and mash more readily than waxy potatoes such as Yukon golds.

3. Not enough

   Step 4

   If you have first-aid potato flakes that we recommend in the introduction, this is the time to add them. Mixed with some real potatoes, no one will notice the difference. And if you’re worried someone will, just add extra butter.

4. Not fluffy

   Step 5

   Add a pinch of baking powder and keep fluffing.

5. Runny

   Step 6

   You can place them uncovered in a microwave-safe bowl and microwave for a few minutes on high, stirring after each minute. You can boil a couple more potatoes if you have them, drain them well or place them back in the empty pan for 5 minutes, covered with a dry towel, to allow more moisture to steam out. Now, mash these potatoes into your soupy mashed potatoes. Or you can simply thicken up your wet potatoes with some instant potato flakes.