Here are a few tips to make sure you are serving the best mashed potatoes:

1. Drain well:
   • I usually let them sit about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
2. Mash by Hand:
   • For the very best mashed Maine potatoes, use a hand masher or a potato ricer. Using a hand mixer, stand mixer or food processor can break down the starches in the potatoes and cause a very gluey or gummy texture. You can still get buttery smooth creamy mashed potatoes mashing by hand.
3. Butter is Your Friend:
   • There are places you can skimp on butter and mashed potatoes is not one of them.  I like to use salted butter and lots of it (but you can use unsalted season yourself). Butter helps your mashed potatoes get a creamy… well, buttery texture.
4. Heat Your Cream: 
   • Heat your milk/cream before adding.  This keeps the potatoes hot and absorbs better.  Add cream/milk a little at a time to get the right consistency.

Cream cheese, garlic, and butter added to homemade mashed potatoes can add a delicious tang! You can really add whatever toppings you love the most, mashed potatoes are very forgiving!