Mashed Potato Tutorial

There’s more than one way to do the mashed potato. This mashed potato tutorial will discuss the three most common mashing techniques.

Okay, so maybe you don’t need a tutorial on how to make mashed potatoes. It’s not like it’s rocket science. You mash some spuds in a pot with cream and butter–that’s it!

What if I told you that there is more than one way to do the mashed potato? I’m mashing up potatoes three different ways over at Allrecipes today.

For the lazy cook (that’s me every weeknight), the good ol’ fashioned potato masher is the tool for you. If you have a bit more time on your hands and want to whip your potatoes into submission, I recommend using a mixer. If you really want to show off and impress your dinner guests, serve your taters lump-free by busting out the big guns: the food mill.

The food mill is by far my favorite way to make mashed potatoes. One run through the mill, and you’ll have velvety-smooth, extremely creamy taters sans the lumps. If you have some extra space in your cabinet and a few extra dollars to spend, I highly recommend investing. I use this food mill by OXO.

Head on over to Allrecipes to get schooled in Mashed Potato 101.

This is a sponsored conversation written by me on behalf of Allrecipes. The opinions and text are all mine.