Appears in Cook's Illustrated January/February 2023
Forget big pots of water, long simmer times, and gummy mash. Rigorous testing and our best potato science revealed a smarter, faster, more flexible path.
You can make great mashed potatoes efficiently and any way you like—smooth or chunky, fluffy or creamy, earthy or buttery—as long as you start with properly cooked spuds. It's crucial to avoid overcooking, which results in too much free sta...