Published November 1, 1993.
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 the best choice. For chunky mashed potatoes, we used a potato masher. Finally, cooking time was important in our mashed potatoes recipe. We cooked the potatoes until they were just tender, but not falling apart (a paring knife could be slipped in and out of the potatoes with very little resistance), taking care not to overcook them.
Yukon Gold, red, russet, or white potatoes can be used--each turns out a different texture. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher and decrease the half-and-half to 3/4 cup.
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