Everyone looks forward to the sides at Thanksgiving -- they're the best part, after all! But no one's going to reach for seconds of the mashed potatoes if they're gluey or cold or tasteless. Start out with your favorite recipe, avoid the seven pitfalls below, and your guests will be begging you to make the spuds every year!
1. Using the wrong type of potatoes
Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest mash. They also absorb flavorings more easily. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste".
2. Not salting the water
When potatoes cook, the starch granules swell and absorb water and salt, if you've added it. You won't need to add as much at the end, and your final product will be well-seasoned, not bland.
3. Starting them in hot water
Cover them with cold water, add salt, then