Potato Cooking Made Simple

Russets give a fluffy mash, while Yukon Golds make it richer and smoother. Both work well with butter and warm milk.

Put them in cold water right after peeling, then drain and dry them before cooking. Use them the same day for the best texture.

Yes. Cut them small, toss with oil and salt, and roast in a hot oven until the edges turn brown.

Keep them in a cool, dark, dry spot with air flow. Skip the fridge, and use any sprouting ones first.

A small paring knife gives you control, but a sharp swivel peeler is faster for most home cooks.

Yes. We look at comfort, cleanup, and how well each tool handles real potato prep at home. We keep the notes short and useful.