Fluffy Mashed Potatoes

Published March 1, 2008. From Cook's Illustrated.

Why this recipe works:

We wanted a mashed potato recipe that allowed more of the prep work to be done in advance (who wants burnt fingers from peeling hot potatoes?) but still delivered a fully smooth mash with robust, earthy flavor. So in our mashed potato recipe, we peeled and steamed the potatoes rather than… read more

We wanted a mashed potato recipe that allowed more of the prep work to be done in advance (who wants burnt fingers from peeling hot potatoes?) but still delivered a fully smooth mash with robust, earthy flavor. So in our mashed potato recipe, we peeled and steamed the potatoes rather than boiling them and rinsed them midway through cooking to prevent them from getting gummy and starchy during prolonged exposure to cooking water.

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Fluffy Mashed Potatoes

Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes during dinner?

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Serves 4

This recipe works best with either a metal colander that sits easily in a Dutch oven or a large pasta pot with a steamer insert. To prevent excess evaporation, it is important for the lid to fit as snugly as possible over the colander or steamer. A steamer basket will work, but you will have to transfer the hot potatoes out of the basket to rinse them off halfway through cooking. For the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative. Russets and white potatoes will work in this recipe, but avoid red-skinned potatoes.

Ingredients

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