Ginger root stored with potatoes will help both of them stay fresher longer.
A potato will bake faster if the skin is oiled rather than wrapped in foil.
Russets make the best mashed potatoes.
If you add hot milk to potatoes when you are mashing them it will keep them from becoming heavy and soggy.
If you add a teaspoon of baking powder to potatoes when mashing, beat them vigorously, it will make them light and creamy.
Old potatoes should have a little sugar added to the water to help bring back some of the lost flavor.
For the best mashed potatoes ever.. try using buttermilk and a small amount of the water the potatoes were boiled in. Make sure the milk and water are still very warm before adding.