Fluffy Mashed Potatoes
By Tested and perfected in the Sur la Table kitchen
Fluffy Mashed Potatoes
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- 2 bay leaves
- 1 tablespoon Kosher salt, more as needed
- 3 to 4 ounces unsalted butter, room temperature
- ⅔ cup heavy cream, hot
- ⅔ cup whole milk, hot
- Freshly ground black pepper, as needed
The russet potato, also known as the baking or Idaho potato, has low moisture and high starch, qualities that yield wonderfully light, fluffy mashed potatoes. They key to that fluffy texture is to process the hot potatoes in a ricer or food mill. It’s also important to simmer rather than boil potatoes for even cooking.
In a large pot, combine the potatoes and bay leaves and add water to cover. Bring to a boil over high heat and add 1 tablespoon of salt. Lower the heat to medium, cover partially, and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain in a colander and discard the bay leaves.
Set a potato ricer on the rim of the pot used to cook the potatoes. Half fill the ricer with cooked potatoes and press them through. Repeat until all the potatoes have been pureed. Add butter and mix by hand using a silicone spatula. Add the hot cream and milk, continuing to mix by hand. Taste and season potatoes with salt and pepper.
To serve: Mound the potatoes in a warmed bowl and serve immediately.
Cook’s Note: you can create endless variations on mashed potatoes by adding a few flavorful ingredients. For instance, replace the butter, cream and milk with 2 heads of roasted garlic and ¼ cup extra-virgin olive oil for an Italian twist. Another option is to flavor the potatoes with ⅓ cup creamy Roquefort cheese, ½ cup of caramelized onions, and 1 tablespoon finely chopped fresh thyme leaves.
In a large pot, combine the potatoes and bay leaves and add water to cover. Bring to a boil over high heat and add 1 tablespoon of salt. Lower the heat to medium, cover partially, and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain in a colander and discard the bay leaves.
Set a potato ricer on the rim of the pot used to cook the potatoes. Half fill the ricer with cooked potatoes and press them through. Repeat until all the potatoes have been pureed. Add butter and mix by hand using a silicone spatula. Add the hot cream and milk, continuing to mix by hand. Taste and season potatoes with salt and pepper.
To serve: Mound the potatoes in a warmed bowl and serve immediately.
Cook’s Note: you can create endless variations on mashed potatoes by adding a few flavorful ingredients. For instance, replace the butter, cream and milk with 2 heads of roasted garlic and ¼ cup extra-virgin olive oil for an Italian twist. Another option is to flavor the potatoes with ⅓ cup creamy Roquefort cheese, ½ cup of caramelized onions, and 1 tablespoon finely chopped fresh thyme leaves.