How To Make Perfect Mashed Potatoes (VIDEO)

Making good mashed potato may sound like a simple task, but go off-piste and you'll find yourself with something that either resembles glue or had more lumps in it than Mike Tyson's head after a fight.

In this video, we discover which potatoes to use - either baking spuds or Russets - and whether or not it's worth using a food processor (it's not).

Let us know if you have any tried and tested tips for good mash in the comments below...

ALSO ON HUFFPOST:

10 Mistakes You're Making With Mashed Potatoes

Mistake #1: You're using the wrong kind of potato(01 of05)

Of the three kinds of potatoes (starchy, waxy and all-purpose), you should aim for varieties that fall within the starchy (Russet) or all-purpose (Yukon Gold) realms. You should NEVER use waxy potatoes (i.e. red bliss, fingerlings, etc.). Starchy potatoes break down better, resulting in a creamier mash. (credit:Getty Images)

Mistake #2: You're not cutting your potatoes into equal-sized chunks(02 of05)

Your potatoes won't cook at the same rate if they're different sizes, meaning the larger pieces will be undercooked while the smaller pieces will be overcooked. This does not a creamy mash make. Start with cold water, bring it up to a simmer, and cook the potatoes until they're all uniformly done.

(Some people say you shouldn't even peel or cut your potatoes before adding them to the cooking liquid, but we don't agree with that method because our potatoes are rarely all a uniform size.) (credit:Flickr: krossbow)

Mistake #4: You're using a food processor, blender, immersion blender, or hand mixer(03 of05)

THIS IS IMPORTANT: Potatoes are filled with starch, and starch does NOT like to be overworked. When you handle/mix/beat/whip starch too much, it breaks down and tightens up. Imagine what happens to your fingers when your fists ball up in a fit of rage -- that's basically what happens to the starch in potatoes when you mix them too much. The result is something akin to thick glue, and that's horrible. You should be aiming for light and fluffy.

Instead of using one of the aforementioned tools (which are so high-powered that they will most certainly overwork the potatoes), we suggest using a potato ricer or a hand-held masher. (credit:Williams-Sonoma)

Mistake #5: You're overmixing the potatoes, period(04 of05)

Even if you use a ricer or a hand-masher, it's possible to overwork the potatoes. When you're mixing in the cream, milk or butter, gently stir until the ingredients are JUST combined. There's no need to work your mashed potatoes to death. YOU'LL BE EATING GLUE, REMEMBER? (credit:Flickr: Laissez Faire)

Mistake #7: You're adding too much liquid(05 of05)

You can add a bit of cream or milk (according to your recipe), but don't turn your mashed potatoes into potato soup. The only way to un-do this is to add more cooked potatoes, which you most certainly won't have on-hand during Thanksgiving Day madness. (credit:Flickr: Alexandra Moss)

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