Here’s a fun visual cue: as potatoes get fully cooked, their skins start to crack or split open. It’s like they’re saying, “Hey, I’m done!”
If you see a little opening in the skin, that’s a green light. But don’t wait until they’re falling apart in the water—that’s when they start absorbing too much liquid and turn into starchy paste.
The “Smush Test” (Because We’re All Kids at Heart)
Take one potato out and give it a gentle squeeze with a paper towel. If it collapses like a cloud, you’re ready to mash. If it feels firm, like a stress ball that hasn’t been squeezed yet, back in the pot it goes.
This method works wonders for gold potatoes or Yukon Golds, which are naturally creamy and forgiving. They’re basically the jelly donuts of the potato world—soft and sweet inside.
