According to TN, the way potatoes are mashed has a bigger effect on texture than the amount of butter.
If potatoes are blended or mashed too hard, they release too much starch. This can make the mash heavy, sticky, and dense.
Instead, chefs recommend using a potato ricer or mashing the potatoes gently while they are still hot.
This helps keep the texture light and smooth.
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Choosing the right potatoes
TN also explains that the type of potato is important.
Potatoes with a medium or high starch content usually produce a softer and fluffier mash. Waxy potatoes often create a firmer result.
Chefs also suggest draining the potatoes well after cooking.
This removes extra water and helps the potatoes absorb butter and warm milk more easily.
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The final result
The preparation method is simple.
Cook the potatoes until they are soft, drain them well, mash them gently, add small pieces of butter, and slowly mix in warm milk until the desired texture is reached.
It is important not to overmix the potatoes.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.