Mashed potatoes are always a welcome side, whether they're served at a speedy weeknight supper or an all-out Thanksgiving dinner. Perfect mashed potatoes start with choosing the right potato. There are two geneal types: waxy and floury. Waxy potatoes hold their shape when cooked and work well for potato salad. Floury potatoes fall apart easily when cooked but are light and fluffy, making them perfect for mashed potatoes. Look for russet and Yukon gold, two varieties widely available.

Next, follow these tips for proper mashing. Work quickly when making mashed potatoes so they stay hot throughout the process, which keeps them fluffy and light. If they cool down, they become heavy and compacted.

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	1. BOIL UNTIL TENDER: Put the cut potatoes in a large saucepan and cover them with 1 inch of water. Cover the saucepan and bring the water to a quick boil, watching carefully so it doesn't boil over. Uncover the saucepan and let the potatoes boil gently until they're tender when pierced with a fork (don't overcook). Drain immediately; potatoes become water-logged if left in water.
	2. DRY QUICKLY: To remove excess water still clinging to the potatoes, return the well-drained potatoes to the same saucepan. Cook them over medium to medium-low heat for 1 to 2 minutes, shaking the pan constantly, until the potatoes look dull, not moist. The moisture evaporates, keeping the potatoes light and fluffy.
	3. MASH WHILE HOT: For the smoothest texture, mash hot potatoes with a potato ricer or food mill. You can also use a potato masher. An electric mixer can be used for large batches as long s the potatoes aren't whipped too fast or too long. Don't use a food procesor; it turns mashed potatoes gluey. Stir warm cream or milk and butter into the potatoes until they reach the desired consistency. The amount of liquid needed depends on the starchiness of the potatoes. Stir quickly at the end to fluff the potatoes.