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Tips & Techniques

Creamy Mashed Potatoes

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Looking to make perfect mashed potatoes that are smooth and creamy but not gluey? Learn how to choose the right type of potato, cook it to perfection and use the proper mashing utensil.
Choose Russet or Yukon Gold

Choose Russet or Yukon Gold

The right potato is key for a creamy mashed potato. Select either a starchy potato such as the russet or an all-purpose potato such as the Yukon Gold. These will break down more easily during cooking and produce a fluffy result versus a gummy outcome.

Cooking Potatoes for Perfect Results

Cooking Potatoes for Perfect Results

Potatoes need to be cooked just right for perfect results. Overcooking the potato will result in the potato crumbling to the touch of a fork and it will create a soupy mashed potato. An undercooked potato will result in chunks in your “fluffy” potatoes.

Finished Off to Perfection

Finished Off to Perfection

Finish your mashed potato by adding a little Nestlé Media Crema or Carnation Evaporated Milk and MAGGI granules for a perfectly flavored result.

Use a Ricer

Use a Ricer

To prevent a gummy, chewy texture, avoid over mixing your potatoes. A ricer will produce beautiful results and will limit the amount of whipping.

Avoid a Gluey Mess

Avoid a Gluey Mess

Never, ever use a blender or a food processor to whip your potatoes. You will have a gluey mess.