Step 1: Start with Cold, Generously Salted Water
Use 1–2 tablespoons of kosher salt per quart of water—it should taste like mild seawater.
This seasons the potatoes from the inside out.
Step 2: Don’t Overcook
Cook just until a knife slides in with gentle resistance (about 15–20 mins for Yukon Golds).
Overcooking = mush = glue.
Step 3: Drain & Dry Thoroughly
After draining, return potatoes to the hot pot over low heat for 1–2 minutes, stirring gently.
This evaporates excess moisture—the #1 secret to fluffy mash.
🔥 The Game-Changer: Steam Instead of Boil
For even better results, skip boiling altogether:
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