How do you make the perfect, lump free, creamy mash potato?
red skin or russet potatoes or youkon gold potatoes are good to use i wash but leave skins on and dice up bowil in salted water when soft and a fork goes thru draiin then put back in the pot and use a hand masher to mash them as much as you can add sour cream garlic or milk and butter or if you like flavor which i do when i add sour cream i used the garlic flavor if they sell chives you can use that too and cheddar cheese shredded kind add that and then mash in with hand then take out the beater and beat it smooth add more cream or milk to make it creamy
