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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.
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.
Finish your mashed potato by adding a little Nestlé Media Crema or Carnation Evaporated Milk and MAGGI granules for a perfectly flavored result.
To prevent a gummy, chewy texture, avoid over mixing your potatoes. A ricer will produce beautiful results and will limit the amount of whipping.
Never, ever use a blender or a food processor to whip your potatoes. You will have a gluey mess.
