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

The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead.