Ultra-Fluffy Mashed Potatoes Recipe

Ingredients

• 4 pounds (1.8kg) russet potatoes
• Kosher salt and freshly ground black pepper
• 2 cups (475ml) whole milk
• 12 tablespoons unsalted butter (1 1/2 sticks; 6 ounces; 170g), room temperature, cut into 1/2-inch pats
• Freshly ground black pepper

Instructions

• Peel potatoes and cut into 1- or 2-inch cubes. Transfer to a pot of cold water and rinse, changing water 2 or 3 times until it runs clear. Cover potatoes with fresh cold water and season generously with salt.
• Set potatoes over medium-high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until potatoes are completely tender, about 15 minutes after reaching a simmer.
• Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch. Allow potatoes to steam for 1 minute to remove excess moisture.
• Set a ricer or food mill over now-empty pot and pass potatoes through.
• Add butter and gently fold into potatoes.
• Mound potatoes into the center of the pot and pour milk all around. Set over medium heat and bring milk to a simmer before gently folding it into the potatoes. If looser potatoes are desired, add additional milk in a similar fashion around the mashed potato mass and bring it to a simmer before folding into potatoes. Season with salt and pepper, then serve.

Full Article

Recipe Details

Prep 15 mins

Cook 25 mins

Active 15 mins

Total 40 mins

Serves 4 to 6 servings

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• 2 pounds (900 g) russet potatoes
• Kosher salt
• 1/2 cup (120 ml) whole milk, plus more as needed
• 6 tablespoons unsalted butter (85 g), room temperature, cut into 1/2-inch pats
• Freshly ground black pepper

1. Peel potatoes and cut into 1- or 2-inch cubes. Transfer to a pot of cold water and rinse, changing water 2 or 3 times until it runs clear. Cover potatoes with fresh cold water and season generously with salt.
   
   Serious Eats / Robby Lozano
2. Set potatoes over medium-high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until potatoes are completely tender, about 15 minutes after reaching a simmer.
   
   Serious Eats / Robby Lozano
3. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch. Allow potatoes to steam for 1 minute to remove excess moisture.
   
   Serious Eats / Robby Lozano
4. Set a ricer or food mill over now-empty pot and pass potatoes through.
   
   Serious Eats / Robby Lozano
5. Add butter and gently fold into potatoes.
   
   Serious Eats / Robby Lozano
6. Mound potatoes into the center of the pot and pour milk all around. Set over medium heat and bring milk to a simmer before gently folding it into the potatoes. If looser potatoes are desired, add additional milk in a similar fashion around the mashed potato mass and bring it to a simmer before folding into potatoes. Season with salt and pepper, then serve.
   
   Serious Eats / Robby Lozano

Special Equipment

Ricer or food mill

Notes

This recipe can easily be doubled to feed a larger crowd.

My Notes