Mashed Potatoes

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Appears in Cook's Illustrated November/December 1993

For a fully, light, flavorful version of this classic, use high-starch potatoes and the right tool--and don't overcook.

SERVES 4

Mashed Potatoes

WHY THIS RECIPE WORKS

For a light, flavorful mashed potatoes recipe, we used high-starch potatoes such as russets. The right tool was important in getting the best result: For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk was th...

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