When you make mashed potatoes, are you just choosing any old potatoes, cooking them unti you can pierce them with a knife, then mashing them in a food processor? If you’re doing any of these things, then Chow thinks that you’re doing it all wrong.

To make perfect, creamy mashed potatoes, you need to use russet or yukon potatoes, and you need to make sure you’re cooking them until they’re practically falling apart. Then, you’ll want to use a masher or a ricer to make the potatoes silky.

Is this how you make perfect mashed potatoes, or do you have a different method to share with us?