How to make smooth & fluffy mashed potatoes

Mashed potatoes and gravy are American classics.

Getting the right texture and flavor in your mashed potatoes is largely a matter of using the right combination of spuds. For light, fluffy potatoes, choose starchy potatoes, such as russets and Yukon Gold. Waxy potato varieties have more flavor, but are heavier. For both flavor and texture, use a mixture of starchy and waxy potatoes. For richer flavor, substitute sour cream for the milk. Once you have mastered the basic recipe, experiment with garnishes and flavorings.

Things You'll Need

• 8 medium size potatoes
• Colander
• 1/2 to 3/4 cup whole milk or evaporated milk
• 4 tbsp butter
• Salt
• White pepper

Instructions

1. Peel the potatoes and cut into one-inch chunks. Place the potatoes in a pot and cover with cold water. Bring to a boil, cover and simmer until the potatoes are soft, approximately 20 minutes. Test for doneness by piercing with a fork. There should be no resistance.

2. Drain the potatoes in a colander. Return them to the pot. Shake the pot briefly over low heat to dry the potatoes.

3. Mash the potatoes with a potato masher or process them through a ricer. A ricer gives a light, fluffy texture. Potato mashers produce a slightly lumpy texture. Some cooks mash the potatoes with an electric mixer, but be careful. Over mixing breaks the potatoes down to a glue-like texture.

4. Cut the butter into slices and mix into the potatoes until melted. Then add approximately 1/2 cup milk. Stir the mixture, adding more milk if needed to get the desired texture.

5. Season with salt and white pepper to taste.

Tips & Warnings

• White pepper is more attractive than black in mashed potatoes, but black can be used.

• Garnish with bacon, chives or cheese.

• Make garlic mashed potatoes by adding roasted garlic to the potatoes while mashing.