Why You Should Never Cut Potatoes Too Small When Preparing Them for Mashed Potatoes

Ah, mashed potatoes—the fluffy, creamy side dish that graces everything from holiday feasts to weeknight dinners. It seems simple enough to make: boil, mash, season, and voila! But there’s one key step that often trips up even seasoned home cooks—how small should you cut those potatoes before boiling? While it might seem like smaller pieces will cook faster and save you time, cutting them too small can lead to some major mashed potato mishaps.

Do Smaller Pieces Really Cook Faster? Not Exactly

When you’re in a rush, the temptation to cut your potatoes into tiny pieces is real. Smaller pieces, after all, seem like they’d cook more quickly, right? Well, yes and no. While it’s true that smaller pieces can shave a few minutes off the boiling time, the difference is often negligible. The time you save doesn’t justify the potential problems you’ll face later in the process. Cutting potatoes too small can cause them to absorb too much water, which dilutes the natural flavor and can make your mashed potatoes watery instead of rich and creamy. In other words, you might save time, but you’ll lose out on texture and taste.

Waterlogged Potatoes

One of the biggest issues with cutting potatoes too small is that they’re more likely to absorb excess water as they cook. When potatoes are boiled in smaller pieces, there’s more surface area exposed to the water, which means they’ll soak it up like a sponge. And while we all love mashed potatoes, no one wants them to taste like they’ve taken a swim in a watery pool. This water absorption leads to a mushy texture and can make it harder to achieve that perfect, smooth consistency when mashing. No amount of butter or cream will fix waterlogged spuds!

Starch Overload

Another reason to avoid cutting potatoes too small? It’s all about the starch. When potatoes are boiled, they release starch, and if you cut them into tiny pieces, they release more of it—and too much starch can be your worst enemy. Over-starchy potatoes can turn your mashed masterpiece into a gluey, gummy mess. This happens because smaller pieces tend to overcook quickly, causing the starches to break down more than you want. So instead of the fluffy, pillowy clouds of mashed potato heaven you were dreaming of, you end up with something that feels more like wallpaper paste. Trust us, bigger is better in this case.

So, What’s the Perfect Potato Size?

Now that you know why smaller pieces are a no-go, you might be wondering: What’s the right size to aim for? Ideally, you want to cut your potatoes into chunks that are about 1½ to 2 inches wide. This size allows the potatoes to cook evenly, avoiding the excess water absorption and starch release that smaller pieces are prone to. They’ll hold their shape during boiling, which means you’ll have a drier, fluffier potato when it comes time to mash. The best part? You can still enjoy relatively quick cooking times without sacrificing texture or flavor. So, go ahead and keep those pieces chunky—your mashed potatoes will thank you.