Here we are in February and apparently I still can’t get over the fact that we didn’t have traditional mashed potatoes for Thanksgiving because I’ve made them more over the last 3 months than I have in the last three years combined :) We had a lovely twice baked potato casserole instead of traditional mashed potatoes and gravy and now I know what a necessity those are for that Thanksgiving meal. We actually didn’t make gravy at all and if I’m being honest, stuffing is one that is almost always really needs to get some more moisture with a nice dose of gravy.

Anyway, as I’ve made several batches of potatoes, some much better than others, I’ve really learned how to make great ones that turn out perfectly every time. Here are seven common mistakes to avoid when making mashed potatoes, so they don’t turn out too gluey, watery, or tasteless.

1. You’re using the Wrong Type of Potatoes. The right kind of potato is crucial to getting perfect mashed potatoes. You want to choose the starchiest potatoes (like Russets of Yukon golds) for the fluffiest, smoothest and most flavor-packed potatoes. The waxier varieties, like red or white potatoes, require more mashing which results in the dreaded “potato paste”.

2. You’re Not Salting the Water. Just like pasta, potatoes can taste really bland if you don’t salt them. You might as well take the extra ten seconds and salt the water you boil them in and it can make a world of difference in terms of flavor.

3. You started them in Warm Water. If you place your potatoes in hot water, they’ll cook unevenly, with the outside falling apart before the inside is cooked. Make sure to cover them with cold water, add salt, then boil and reduce to a simmer.

4. You Under-Drained the Potatoes. If you’ve ever found your potatoes to be a bit of a mushy, watery mess, you need to make sure you’ve drained them really well. You can even gently reheat the drained potatoes on the stovetop to dry them out slightly before mashing.

1. You’re Flavoring with Cold Milk and Butter. You should let your add-ins like butter and milk come to room temperature before you melt them into the hot potatoes. It will absorb more easily and won’t cool everything down.

2. You’re Overworking the Potatoes. Probably the most common mistake of all is mashing the potatoes too vigorously, which makes them in gluey and unappetizing. The swollen starch granules in your cooked potatoes are in a delicate state. When you mash too vigorously or for too long it releases too much starch. Gently use a potato masher instead of a food processor and you will be rewarded with light, fluffy potatoes.

3. You’re Making them Too Far in Advance. Cooking potatoes in advance is unfortunately not a great idea. Refrigerating them overnight sounds like a fantastic idea but they’ll end up tasting like cardboard. If you do want to make them ahead you can hold the prepared potatoes in a heat-proof bowl, with the surface covered with plastic wrap, over a pot of simmering water for up to 2 hours. If you have a slow-cooker with a warm setting, that will work too. Fluff them up again before serving.

Are you a pro every time you make mashed potatoes or have yours turned out less than desirable because of any of these mistakes? I hope you found these tips to be as useful as I did!