The Fluffiest Mashed Potatoes

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• Step 1

  Prepare a pot of boiling water and generously season it with salt.

  • 5 cup water (1200 g)
  • 2 tbsp salt (30 g)
• Step 2

  Meanwhile, prepare your russet potatoes by peeling and cutting them as needed. Rinse the potatoes in a bowl of water to remove excess starch, repeating the process about three times or until the water runs clear.

  • 2 russet potatoes, peeled and cubed (900 g)
• Step 3

  Once the water is boiling, carefully add the potatoes to the pot. Lower the heat to a simmer and cook for 20 minutes, or until the potatoes are tender.
• Step 4

  When the potatoes are done, drain them in a colander and rinse under warm or hot water to remove excess starch. This step, combined with the pre-boil rinsing, enhances the potatoes' fluffy texture.
• Step 5

  While still hot, mash the potatoes. A potato ricer is ideal for achieving a smooth texture, but a potato masher or a sieve works as well. Push or rice all the potatoes into a pot.
• Step 6

  Gently fold softened butter into the mashed potatoes and stir until well combined.

  • 6 tbsp butter, cubed and softened (84 g)
    (unsalted)
• Step 7

  Add milk gradually and fold until fully incorporated.

  • ¼ cup milk (60 g)
    (whole milk preferred)
• Step 8

  Taste and adjust the seasoning by adding more salt if needed or adding more milk to adjust the texture to your liking.

  • salt
    (to taste)
• Step 9

  Season with freshly ground black pepper and serve your mashed potatoes alongside your main entrees and enjoy!

  • black pepper
    (to taste)