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Ultra-Fluffy Mashed Potatoes
8 to 12
Steps
- 1. Peel potatoes and cut into rough chunks about 1 to 2-inches cubed. Transfer to a bowl of cold water to rinse. Change water two or three times until it runs clear.
- 2. Bring 4 quarts of water to a boil in a Dutch oven or large stockpot over high heat. Add potatoes and cook until completely tender, about 15 minutes. Drain potatoes in colander and rinse under hot running water for 30 seconds to wash away excess starch. Set ricer or food mill over now-empty pot and pass potatoes through. Add milk and butter and fold gently with rubber spatula to combine. Season to taste with salt and pepper. Keep warm until ready to serve.
Originally published at Seriouseats.com. Reproduced for personal collection.
