To achieve fluffy mashed potatoes you need to start with the right potatoes. Choose russets or Yukon Gold. Avoid waterlogging them: No sitting overnight in water, prepped and waiting to be cooked. No leaving them cooked and sitting in water, waiting to be mashed.
Fluffy Mashed Potatoes
5 lb starchy potatoes (russet, Yukon Gold, or Agria potatoes)
2 teaspoons salt, divided
1 cup milk
¾ cup butter, cubed
1 Tablespoon finely chopped herbs (parsley, dill, chives, or a mix)
- Peel and chop the potatoes into equal-sized pieces and place in a large pot with enough cold water to cover. Add 1 teaspoon of the salt, bring to a boil on medium-high heat, then reduce the heat to medium and keep them at a simmer until a knife inserted in the centre comes out without any resistance, about 20 minutes.
- Drain off the water and return the pot to low heat for just a minute to dry out any remaining liquid. Wearing oven mitts, gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes. Remove the pan from the heat and set it aside. Your potatoes are now ready to push through a potato ricer or mash.
- Heat the milk and butter in another saucepan or in a measuring cup in the microwave until the butter is melted and the milk is hot, about 1 to 2 minutes. Add pepper to taste and any herbs, if desired, to this mixture. Set aside.
- Use tongs to transfer the potato pieces to a potato ricer and squeeze them through in batches into a large bowl. Fold in the milk and butter mixture with a spatula and ideally serve the potatoes right away. If you’re not serving them right away, put them back in the pot for up to 20 minutes. If you don’t have a potato ricer, mash the potatoes in the pot with the milk and butter mixture. Transfer to a serving dish.
Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.