How do you make the perfect mashed potatoes?

Mashed potato success is a matter of preference---some like velvet smooth, fluffy ones & others like a few lumps & potato skins.

Four questions for SE:

What type of potato do you use? How do you cook them? How do you mash them? What ingredients do you add?

 
Comments
Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.