Mashing Best for light, fluffy mash Best fo creamy Boiling/Steaming Not recommended except as a parcooking step for other recipes (salad, fries, hash)— potatoes tend to disintegrate Best fo lightly potatoe buttery Hash and Pancakes Best: crisp, crunchy edges and tender, fluffy interiors Not recomm Soups and Chowder Best for starchy thickened soups where you don’t want discrete chunks of potato Not recomm French Fries Best: maximum crispness with a fluffy interior Not recomm