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How to Make Mashed Potatoes in 4 Steps

How to Make Mashed Potatoes in 4 Steps

How to make mashed potatoes is an art. With the right potato and the proper technique, you just may achieve mashed spud superstar status this holiday.

Step 1: Prep the Potatoes

Peel and cut the potatoes into 1-in. cubes. The best mashing potato is a “russet” or “Idaho.” Its high starch and low water content results in a fluffy texture that remains light and airy when cream and butter are mixed in.

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To ensure quick and even cooking, cut the potatoes into uniform pieces.

Step 2: Simmer the Spuds

Simmer the potatoes in enough Swanson® Chicken broth or salted water to cover. Cook them for 10 minutes or until the potatoes can be easily pierced with a fork.

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To add flavor to the mashed potatoes—and to homemade turkey soup—reserve the potato cooking broth.

Making mashed potatoes is an art. With the right potato and the proper technique, you just may achieve mashed spud superstar status this holiday.

Step 3: Dry Them Out

Drain the potatoes and return them to the pan, reserving the cooking broth. To evaporate excess moisture, cook the potatoes briefly over medium heat, stirring constantly.

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Step 4: Do the Mashed Potato

Use a hand-held masher, electric mixer or ricer to mash the potatoes. Add cream or milk, butter and enough of the reserved broth to reach the consistency you like.

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To make super-smooth, lump-free spuds, use a ricer. It resembles a giant garlic press and works in much the same way.