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The secret to making delicious fluffy mashed potatoes!

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Mashed potatoes may seem like one of the easiest staples in your cooking repertoire but to get a really good mashed potato, the fluffy kind that makes it nearly impossible to put down the spoon; that type needs a little bit more dedication. Gone are the days of simply boiling some spuds and adding some milk and mashing it all.

Ingredients

  • 1 kg of Sebago, Royal Blue or russet potatoes – (washed)
  • 1 cup whole milk
  • 6 tablespoons unsalted butter
  • Salt and pepper to taste

Method

  • Peel and cut potatoes into 1-inch chunks. It’s important that they are all the same size for even cooking. Rinse them through a colander to wash off the starch.
  • Place the potatoes in a medium pot with cold water. Make sure that the water covers all the potatoes. Bring to a boil on high heat, and then reduce to medium heat. Cook until tender and easily pierced, about 15-20 minutes.
  • Meanwhile, in a small saucepan, heat milk with butter until melted and warm. You can also do this in the microwave oven if you prefer.
  • Once the potatoes are done cooking, drain them through a colander. Rinse with hot water for about 30-60 seconds to get rid of the starch.
  • Press the potatoes through a potato ricer into a large bowl (see note about potato ricers below). Gradually, fold in the milk and butter mixture using a rubber spatula until light and fluffy. You may not need all the milk and butter, add until desired consistency. Season with salt and pepper to taste and fold in a few more times. Enjoy!

Notes

  • Special equipment: Potato ricer, rubber spatula.
  • Potato ricers are designed to press potatoes into thin shreds with low force, helping them stay light and fluffy. I’d definitely recommend getting one!
  • The secret to fluffy mashed potatoes is removing as much starch as possible and minimizing the amount of starch released. To do so, 1) wash off the starch before and after cooking the potatoes, and 2) limit the force used while mashing by using a potato ricer to press the potatoes and a rubber spatula to fold in the milk and butter into the pressed potatoes.
  • Start with cold water instead of pre-boiling water)to ensure even cooking. If you add the potatoes to boiling water, the outside of the potatoes will break down too much, changing the consistency desired.

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