It’s fair to say homemade mashed potatoes are a favorite side dish that accompanies pretty much any main course. Some people like creamy, rich and buttery mashed potatoes, others like the skin on, but most families craves the taste and light texture of fluffy mashed potatoes. They are the perfect comfort food and any Thanksgiving table would just be naked without a bowl of delicious light and airy mashed potato goodness.
Here is a recipe and some tips on how to make fluffy mashed potatoes your family will certainly agree it is the best thing to hit their belly. To make this easy homemade staple in about 30 minutes, you will need only four ingredients!
Ingredients List:
• 2 lb Russet potatoes. Russet potatoes are essential for the light and airy texture. I’ll explain later.
• 1 cup whole milk. Whole milk provides a creamy base and structure. If you’re trying to be healthy, you can use 2% milk, but do not use 1% or skim milk or your mashed potatoes will be thin and watery.
• 6 tablespoons unsalted butter. Unsalted butter is important for the right balance in taste.
• Salt and pepper to taste. Some people like to add garlic powder, seasoning salt, or a sprinkle of cheese for a twist.
Why Russet Potatoes are a Must
For fluffy mashed potatoes, you must use Russet potatoes. The secret to fluffy mashed potatoes is to release as little starch as possible. Russet potatoes cook faster than other potato varieties and because they break down faster, they require less mashing. This means that less starch will be released. To further aid in less starch in your final product, after you cut the potatoes, rinse them. And then, after cooking the potatoes, rinse them again. Double rinsing removes the starch that is released when cutting and cooking them and that will help achieve a fluffy consistency.
Recipe Steps and Instructions
1. Peel the skin from the potatoes and cut them into one-inch pieces. The smaller pieces will enable you to rinse off more starch and the smaller size helps with even cooking.
2. Rinse the potatoes thoroughly in a colander. It is important to not use a bowl or the potatoes will be sitting in starchy water.
3. Add the potatoes to a pot of cold water that completely covers the potatoes. On high heat, bring to a boil and then reduce to medium heat. Be sure to not add the potatoes to already boiling water or they will not cook evenly. Cook until a fork slides through them easily, which will take about 15 to 20 minutes. Do not overcook your potatoes or they will begin breaking down and the final result will be an inconsistent texture.
4. While the potatoes are cooking, heat the milk and unsalted butter until melted in a saucepan or the microwave. Be sure to not overheat to a boil or you will scald the ingredients and affect the taste.
5. When the potatoes are cooked, drain them in a colander and rinse under hot water for one minute.
6. Now it is time to mash them. It is best to press the potatoes through a potato ricer, which allows mashing with less force and releases less starch. If you do not have a potato ricer, use a handheld potato masher with holes, not the curvy pattern. Do not use a mixer or more starch will be released, and you will have creamy mashed potatoes instead of fluffy mashed potatoes.
7. Using a rubber spatula, fold the warm milk and melted butter into the potatoes until combined.
8. Season to taste with salt and pepper, garlic, or other desired seasonings.
Serve in your favorite bowl and enjoy! Your family will love this hearty homemade side dish and you will appreciate the easiness in making it.
