What’s the secret to Fluffy Mashed Potatoes? Well, there’s a few things you need to do to get rid of lumps and gluey texture (the bane of every mashed potato lover).
To achieve fluffy mashed potatoes you need to start with the right potatoes. My favourites are Russets or Yukon Gold. Avoid water-logging them. No sitting overnight in water, prepped and waiting to be cooked. No leaving them cooked and sitting in water waiting to be mashed. You also need to invest in a potato ricer.
A potato ricer is a device that you place the cooked potato into and then press it through so it comes out smooth as silk. Then, I guarantee you will be rid of lumps forever.
From there, be playful. Add a few cloves of garlic as you boil the water. Use half cream cheese or sour cream when you add the milk. And, always heat your milk. Add a few Tablespoons of bacon bits, a diced jalapeño, a cup of chopped sauteed kale, half a cup of grated cheese or a few Tablespoons of herbs. Make a mash with half potatoes and half turnip, celeriac, squash or sweet potato. Enjoy as a side to any meat dish but especially turkey dinner with gravy.Print
The Secret to Fluffy Mashed Potatoes
Smooth as silk, fluffy mashed potatoe
- Total Time: 30 minutes
- Yield: 10 to 12 servings
- Category: Vegetables
- Method: boiling
- Cuisine: canadian
5 lbs starchy potatoes (Russet, Yukon Gold or Agria potatoes)
2 teaspoons salt, divided evenly
1 cup milk
¾ cup butter, cubed
Pepper to taste
1 Tablespoon finely chopped herbs (parsley, dill and or chives), if desired
- Peel and chop the potatoes so they are of equal size and place in a large pot with enough cold water to cover. Add 1 teaspoon of the salt, bring to a boil on medium high heat and then reduce the heat to medium and keep them at a simmer until a knife inserted in the center comes out without any resistance – about 20 minutes.
- Drain and return the pot to the burner on low heat for just a minute to dry out any remaining liquid. Hold the stockpot handles with oven mitts, and gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes. Then remove the pan from the heat and set it aside, and your potatoes will be ready to pour through a potato ricer or mash.
- Heat the milk and butter in another saucepan or in a measuring cup in the microwave until the butter is melted and the milk is hot – about 1 to 1½ minutes. Add the pepper and any herbs if desired to this mixture. Set aside.
- Use tongs to transfer the potato pieces to a potato ricer and squeeze them through in batches to a large bowl. Fold in the milk and butter mixture with a spatula and return the “riced” potatoes to the pot or ideally, serve right away. If you don’t have a potato ricer, mash the potatoes in the pot with the milk and butter mixture.Transfer to a serving dish and enjoy with your favourite sides and meat.
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