How to Make the Fluffiest Mashed Potatoes
Not all mashed potatoes are created equal. If your potatoes always turn out glue-y or lumpy, it's to time learn how to make the fluffiest mashed potatoes.
The texture of mashed potatoes starts with the potato you choose. Russet or Idaho potatoes have the highest starch level of the potato family so they are a great choice. Yukon gold potatoes also make a great choice due to their pretty color and creamy flavor.
In the video above, Thomas Joseph uses starts by peeling the skin off of his Yukon gold potatoes, which he then steams to prevent excess moisture. Cut them in half to steam for 20 to 25 minutes. Once steamed, place the potatoes into a ricer. Ricers help to yield fluffy mashed potatoes.
It's important not to over mix the potatoes when seasoning. Heat half a cup of milk and half a cup of butter in a small pot. Add a big pinch of kosher salt to the buttery mixture and black pepper too, if you like flavor. If you like other seasonings like garlic or rosemary you can add them to the liquid as well. Pour the butter and milk mixture on to the potatoes and stir gently with a spatula. Then enjoy while hot!
Watch the video above to learn how to make the fluffiest mashed potatoes. Then, check out the slideshow below for 18 tasty potato recipes!
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Image Credit: Martha Stewart