as this will cause the outside of the potatoes to become waterlogged before the insides are cooked.
Step 3: The Critical Dry-Out
Drain the potatoes in a large colander. Then, return them to the hot, dry pot over low heat for about 1 minute, shaking the pot gently. This evaporates any excess surface moisture, which is the #1 enemy of fluffy, non-watery mashed potatoes.
Step 4: The Rice or Mash (The Texture Secret)
For the smoothest, most luxurious texture, pass the hot, dry potatoes through a potato ricer into a
