Starches: Fluffy Restaurant-Style Mashed Potatoes

Notes

The science behind fluffy mashed potatoes lies in how you handle the starch granules within the potatoes. Overworking the potatoes can rupture these granules, leading to a gluey texture. Using a ricer or food mill instead of a mixer minimizes this risk. Common mistakes include using too much liquid or overmixing, both of which can deflate the potatoes. To prevent this, add dairy a little at a time and mix just until combined. Safety is straightforward here, but always be cautious with hot liquids. For make-ahead options, prepare mashed potatoes up to a day in advance, cover with plastic wrap directly on the surface, and reheat gently with a splash of milk to restore moisture.

Steps

1. 1 Select 2 pounds of Russet potatoes for their high starch content.
2. 2 Scrub potatoes clean and cut into evenly sized chunks for uniform cooking.
3. 3 Place potatoes in a large pot and cover with cold, salted water.
4. 4 Bring to a boil over high heat, then reduce to a gentle simmer.
5. 5 Cook potatoes until easily pierced with a fork, about 15-20 minutes.
6. 6 Drain potatoes thoroughly in a colander and let them steam dry for 2 minutes.
7. 7 Heat 1 cup of heavy cream and ½ cup of unsalted butter in a saucepan until warm but not boiling.
8. 8 Pass the potatoes through a ricer or food mill into a large mixing bowl.
9. 9 Gently fold in the warm cream and butter until fully incorporated.
10. 10 Season generously with salt and freshly ground black pepper to taste.
11. 11 Optional: Fold in a splash of warmed milk for extra silkiness.
12. 12 Transfer to a serving dish and enjoy immediately for optimal fluffiness.