So too want to make mashed potatoes but can't find your masher? Where do those things go? Oh well, never mind now:
1. If you know in advance that you'll being mashing without a masher, choose a waxier potato, like the Yukon gold. Russets can often be mealy when it comes time to make them smooth.
2. Remove the skin. It's healthy, but definitely gets in the way of that silky texture.
3. Cut your potatoes into small pieces before cooking them, so that the entire potato cooks evenly, and certain areas aren't more difficult to mash.
4. If you are adding milk or broth, heat it slightly.
5. Use your masher substitute (I find that a large fork or a big metal spoon works well) in an up and down motion, instead of stirring. Just try to break of the potato pieces quickly, and they will come together.
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