Classic Mashed Potatoes
Achieving a smooth, consistent mash depends on starting with cold water and removing as much moisture as possible before adding fat. Use a high-starch potato, like a Russet, and pass them through a ricer while they are steaming hot to ensure a velvety texture without lumps.
The dry-pot rule
The secret is drying the potatoes over the heat after draining; moisture is the enemy of a fluffy mash.
- large pot
- potato ricer
- small saucepan
- heat-proof spatula
What goes in.
- 2.5 lbRusset potatoes, peeled and cut into 1-inch chunks
- 1 cupwhole milk or heavy cream
- 8 tbspunsalted butter, softened
- 1.5 tspkosher salt, plus more to taste
Eliminating excess water
Pass the boiled potatoes through a ricer and return them to the empty, warm pot over low heat for two minutes to evaporate lingering steam before adding dairy.
The method.
Boil the potatoes
Place potatoes in the pot and cover with cold water by one inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer until a paring knife slides through with no resistance, about 15 to 20 minutes.
Warm the dairy
While the potatoes cook, warm the milk and butter in a small saucepan over low heat until the butter is fully melted.
Drain and dry
Drain the potatoes thoroughly in a colander. Return them to the hot pot over low heat for 2 minutes, shaking the pot occasionally until the surface of the potatoes looks matte and dry.
Rice and fold
Pass the potatoes through the ricer directly into a mixing bowl or back into the pot. Slowly fold in the warm milk-butter mixture using a spatula until fully incorporated.
Other turns to take.
Garlic Infused
Steep two cloves of smashed garlic in the milk and butter while warming them, then remove the garlic before pouring over the potatoes.
Herb-Forward
Fold in two tablespoons of finely minced fresh chives or parsley at the very end to keep the color bright.
When it doesn't go to plan.
Never use a food processor, as it will break down the starch too much and turn the potatoes into a gluey paste.
Ensure your butter and milk are warm; cold dairy will drop the potato temperature instantly and prevent them from absorbing the fat properly.
If the potatoes seem too thick, add extra warm milk one tablespoon at a time until they reach your desired consistency.
The ones that keep coming up.
Can I leave the skins on?
For a rustic version, yes. However, use Yukon Golds instead of Russets, as their skins are thinner and cook down better.
Why do my mashed potatoes get gummy?
Gumminess is caused by overworking the starch. Use a ricer or a food mill rather than a whisk or electric mixer to handle the potatoes as little as possible.
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