Fluffy Mashed Potatoes
We wanted a mashed potato recipe that allowed more of the prep work to be done in advance, but still delivered a fully smooth mash with robust, earthy flavor. So in our mashed potato recipe, we peeled and steamed the potatoes rather than boiling them and rinsed them midway through cooking to prevent them from getting gummy and starchy during prolonged exposure to cooking water.
Servings: 4
Ingredients
- 2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks, rinsed well, and drained
- 4 tablespoons unsalted butter melted
- ½ teaspoon table salt
- ⅔ cup whole milk warmed
- ground black pepper to taste
Instructions
Steam the potatoes:
- Place a metal colander or a steamer insert in large pot or Dutch oven.
- Add enough water for it to barely reach the bottom of the colander.
- Turn the heat to high and bring the water to a boil.
- Add the potatoes, cover, and reduce the heat to medium-high.
- Cook the potatoes for 10 minutes.
- Transfer the colander to the sink and rinse the potatoes under cold water until they are no longer hot, 1 to 2 minutes.
- Return the colander and potatoes to the pot, cover, and continue to steam until the potatoes are soft and the tip of a paring knife inserted into the potato meets no resistance, 10 to 15 minutes longer.
- Empty the water from the Dutch oven and discard.
Finish and serve:
- Set a ricer or a food mill over the now-empty pot.
- Working in batches, transfer the potatoes to the hopper of the ricer or food mill and process, removing any potatoes stuck to the bottom.
- Using a rubber spatula, stir in the melted butter and 1/2 teaspoon of salt until incorporated.
- Stir in the warm milk until incorporated.
- Season to taste with salt and pepper.
- Serve immediately.
Notes
- This recipe works best with either a metal colander that sits easily in a Dutch oven or a large pasta pot with a steamer insert. To prevent excess evaporation, it is important for the lid to fit as snugly as possible over the colander or steamer. A steamer basket will work, but you will have to transfer the hot potatoes out of the basket to rinse them off halfway through cooking.
- For the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative.
- Russets and white potatoes will work in this recipe, but avoid red-skinned potatoes.