Exposure to cold temperatures may cause the potatoes to lose some of their nutritional value over time. To preserve their nutrients, it's best to store boiled potatoes at room temperature.

In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the dry pot. Strain the warm milk mixture over the potatoes and mash together until your desired consistency ...

More on that later. Some people suggest that you leave your boiled spuds to dry overnight before you roast. This is because the best crunch is the result of the driest potato hitting the hot fat.

I decided to test recipes by Guy Fieri, Ina Garten, and Alton Brown to find which mashed potatoes have the best taste and texture ... First, I needed to peel, chop, and boil all of the potatoes.