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Russet potatoes are one of the secrets to absolutely fluffy mashed potatoes, due to their particular starch content. Any other potato will work as well, but mash them as little as possible to keep them from getting thick and heavy. Russets are definitely preferred. 🙂
Another secret to getting fluffy potatoes rather than lumpy ones is to mash the potatoes when they are HOT, not warm or chilled, so mash them and add the add-ins as soon as possible after cooking. You can refrigerate and reheat the finished mashed potatoes, if desired, but avoid cooling the cooked potatoes before they are mashed.