Ultra-Fluffy Mashed Potatoes

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 45 minutes

Ingrédients

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

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.

Notes

WHY IT WORKS

Russet potatoes are easy to mash into a smooth consistency without overworking.

Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes.

Milk and butter give the potatoes richness.

Nutrition

• Taille de Portion: Serves 8 to 12
• Calories: 262 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 0 g
• Cholestérol: 33 mg
• Sodium: 451 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 3 g
• Protéines: 5 g