For perfectly-white mashed potatoes, peel and remove any eyes with the edge of your peeler or paring knife.
Rinse the potatoes, cut in half lengthwise and dice into 1 1/2" -inch cubes. For light and fluffy mashed potatoes, it’s important to cut them into smaller, even-sized pieces. This will help them cook faster and more evenly. If you were to cook the potatoes whole, the outside would be overcooked and absorb too much water by the time the inside was fully cooked through.
Place the potatoes into a pot and fully cover with cold water.
- 8 lb Yukon Gold or russet potatoes