Get your mashed potatoes just right with these boiling tips.
Different potatoes have varying starch contents, which affects how they absorb water and their final texture.
Russet (Idaho) potatoes are a classic choice for mashed potatoes.
Credit:Emily Laurae
They’re high in starch, resulting in a light, fluffy texture after mashing.
Reheat in the microwave, steamer, or on the stovetop with a splash of water before mashing.
Water boils at a lower temperature at higher altitudes, meaning it takes longer to cook potatoes until tender.
Credit:Emily Laurae
