back to top
Food

How To Make The Best Fluffy Mashed Potatoes

These dreamy clouds of starch are perfect for sopping up gravy. To learn more about making mashed potatoes exactly the way you like, click here.

Posted on

Here is the equipment you'll need:

Cutting board, cup measure, half-cup measure, vegetable peeler, chef's knife, wooden spoon, potato ricer, small sauce pot, colander, large pot. You'll also need a large mixing bowl (unpictured).

Advertisement

This is a potato ricer. A potato ricer is the secret to perfectly fluffy mashed potatoes, and you can get one for only $15.

kitchenandcompany.com

Yes, it's a single-use kitchen tool. Yes, most single-use kitchen tools are useless garbage. A potato ricer is worth having, though, since using one is the only way to get truly perfect, fluffy clouds of mashed potatoes.

You can get one here ($14.99), or at any specialty kitchen store.

If you really don't want to invest in a potato ricer, you can mash your potatoes with a potato masher or, if you're really in dire straits, a metal whisk.

You can still get fluffy mashed potatoes if you use a masher or a whisk, but know that they'll be a little lumpier.

Potato masher available here ($11.99). Whisk avaialble here ($15).

Fluffy Mountain Mashed Potatoes

Recipe by Christine Byrne

Serves 10

INGREDIENTS

5 pounds russet potatoes, washed

1 cup whole milk

½ cup cream

½ cup (1 stick) unsalted butter, cut in ½-inch cubes

kosher salt and freshly ground pepper

PROCEDURE

Fill a large pot about halfway with cold water. Peel the potatoes and chop them into rough 1-inch cubes, putting the cubes straight into the water as you chop (this will prevent browning). When all the potato cubes are in the pot, they should be covered by about an inch of water; add water or pour some out, as needed, then stir in 2 tablespoons of kosher salt.

Bring to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are tender and mash easily with a fork, about 15-20 minutes. Drain the potatoes, shaking off any excess water, then return them to the pot and cook over very low heat for 2 minutes, just to dry them out completely.

While the potatoes are drying, heat the milk and cream in a small sauce pot over medium heat until it is heated through and just starting to simmer, about 2 minutes.

Remove the pot of potatoes from the heat, and add cubed butter, a tablespoon of kosher salt, and some freshly ground pepper. Use a spoon to transfer the cooked chunks of potato and butter to the potato ricer, and press them through into a large bowl. When all of your potatoes have been pressed, add the warm cream mixture and stir everything together with a wooden spoon.

Serve immediately.

Every. Tasty. Video. EVER. The new Tasty app is here!

Dismiss