Buzz
There are many approaches to preparing mashed potatoes, and nearly all are valid (yes, even the microwave method). Most mashed potato recipes begin similarly: Cut the potatoes into chunks about 1 1/2 inches in size, then cook them in simmering water until they are soft enough to mash with a fork. This typically takes around 20 minutes, but as Cook’s Illustrated points out, slicing the potatoes into 1/4-inch rounds can cut the time in half.
This idea makes perfect sense when you consider it: A thinner slice cooks faster than a thicker piece, and uniform slices will cook more evenly than uneven chunks. (Of course, there will be some oddly shaped pieces from the ends of the potato, but that's just the nature of things that grow from the earth.) Additionally, slices take up less space, meaning you can use a smaller pot and less water (just enough to cover the potatoes).
You can follow Cook’s Illustrated’s complete recipe, which is simple and adaptable enough for customization, or you can borrow the slicing technique from the recipe and apply it to your own favorite mashed potatoes (even microwave versions).
I recommend exercising a bit of caution if you decide to go this route. While getting mashed potatoes into your mouth quickly is a commendable goal, it shouldn’t come at the cost of a gluey texture. The longer you cook potatoes, the more starch is released, and the higher the chance it will thicken and clump up your mash. Thinly sliced potatoes cook extremely fast, so make sure to keep your water at a simmer, not a boil, and start testing after about seven minutes. When a pairing knife can easily slide through the center of a potato without resistance, you're done. Strain the potatoes, then proceed with your mash as usual.
