If you're tired of sticky spuds, you might be committing potato misdeeds. Here are some tips for steering clear of them:.This may seem like a no-brainer but many cooks skip the step of washing and scrubbing potatoes.For the best mashed potatoes don't use just one type of potato, try a 5050 combination of Russets and Yukon Gold.Make sure you liberally salt the water in which the potatoes will cook.If you first boil water and then add potato pieces, you'll have a less than ideal texture in the end.Don't use a food processor to mash potatoes. Use a food mill or ricer instead.You shouldn't let butter be the only dairy you use. Consider adding half-and-half or heavy cream and a bit of sour cream.