How to Make Fluffy Mashed Potatoes Taste Really Good
Why Do Potatoes Make a Good Side Dish?
Fluffy mashed potatoes are an excellent choice for a quick and easy side dish due to their creamy texture and versatility. They serve as a perfect accompaniment to a variety of main courses, enhancing the overall dining experience.
The light and airy consistency allows them to absorb flavors from gravies and sauces, making each bite a delightful combination of taste and comfort. Additionally, their simple preparation and ability to be customized with various ingredients, such as garlic or herbs, further elevate their appeal, making them a staple in many culinary traditions.
The Secret to Making Fluffy Mashed Potatoes
To achieve fluffy mashed potatoes, the key is to minimize starch and use the right mashing technique. For the fluffiest results, use a potato ricer to mash the potatoes. These tools incorporate air into the mixture, preventing the potatoes from becoming overworked.
How to Reduce Starch in Mashed Potatoes
To minimize starch in mashed potatoes, the key is to rinse away excess starch before and after cooking. In other words, wash the potatoes in cold water before cooking and then rinse them under hot water after they’re cooked and drained.
Rinse before cooking: Rinse peeled and cut potatoes thoroughly under cold running water. This will help to wash away surface starch, which can contribute to a gummy texture when cooked.
Alternatively, you might consider soaking the potatoes in cold water for approximately 30 minutes. This soaking process allows the excess starch to leach out into the water, resulting in a firmer and less sticky final product.
Rinse after cooking: If further starch removal is desired, drain the cooked potatoes and rinse them briefly under hot water. This final rinse can help to remove any residual starch that may have been released during the cooking process. This will ensure a more desirable texture in the finished dish.
How to Make Fluffy Mashed Potatoes
1. Choose the Right Potatoes
Not all potatoes are created equal, and for the fluffiest mashed potatoes, you need to choose the right type of potato. Russet potatoes or Yukon Golds are your best bet. Russets are starchy, which helps create a fluffy texture, while Yukon Golds have a buttery flavor and smooth texture.
2. Peel the Potatoes (Optional)
Some people prefer to leave the skins on for texture, but for the fluffiest mashed potatoes, it’s better to peel them. Peel your potatoes, and then cut them into even chunks—about 1 to 1.5-inch pieces. This ensures that they cook evenly.
3. Rinse the Potatoes
After peeling and chopping, rinse the potatoes in cold water. This step helps remove excess starch, which can make your mashed potatoes gluey and dense.
4. Boil the Potatoes
Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook. Bring the water to a boil, and then reduce the heat to medium-low. Let the potatoes cook for about 12-15 minutes, or until they are fork-tender and break apart easily when pierced with a fork.
5. Drain and Dry
Drain the potatoes in a colander and then return them to the pot (off the heat). Let them sit for a few minutes to allow the excess moisture to evaporate. This step is crucial because excess moisture can make your potatoes soggy.
6. Mash the Potatoes
For fluffy mashed potatoes, you need to be careful when mashing. Use a potato masher for a traditional approach, or for even fluffier potatoes, use a potato ricer or food mill. The ricer will create an extra-smooth, airy texture without over-mashing.
Avoid using a hand mixer or stand mixer because over-mixing can break down the potato’s starches and result in gluey mashed potatoes.
7. Add the Cream and Butter
This is where the magic happens! For the creamiest, fluffiest mashed potatoes, add room temperature butter and warm milk or cream. Start by adding a couple of tablespoons of butter and about 1/4 cup of milk or cream, then taste and adjust as needed. For extra richness, you can also add a bit of sour cream or cream cheese.
Keep the butter and milk warm before adding them to the potatoes. If the butter is too cold or the milk is too cool, it can cause the potatoes to firm up.
8. Season to Taste
Taste your mashed potatoes and season with salt and pepper. You can also add a pinch of garlic powder, fresh herbs like chives or parsley, or even a sprinkle of grated cheese for extra flavor. If you’re feeling adventurous, try adding a splash of chicken broth or roasted garlic for more depth.
9. Fluff and Serve
Once all the ingredients are combined, gently fluff the mashed potatoes with a fork or spoon. This helps incorporate air and prevents the potatoes from becoming too dense.
Tips for Extra Fluff
Don’t overwork the potatoes: The more you mash, the more the starch breaks down, leading to a gluey texture. Mash just until smooth.
Use a potato ricer or food mill: These tools will give you the lightest, fluffiest mash.
Warm up your dairy: Cold butter or milk can shock the potatoes, so make sure everything is at room temperature or warmed up.
Using a Ricer to Make Fluffy Mashed Potatoes
Is a ricer necessary to make mashed potatoes?
Using a potato ricer isn’t strictly necessary for making mashed potatoes. However, it is highly recommended for achieving a truly smooth and fluffy texture. While a traditional potato masher can be used, a ricer forces the cooked potatoes through small holes, effectively eliminating lumps and incorporating air for a lighter, more airy result.
Benefits of Using a Ricer for Fluffy Mashed Potatoes
While you can achieve decent mashed potatoes with a masher or a rice mill, a ricer consistently produces the best results in terms of smoothness and fluffiness. Using a potato ricer can help separate potato cells without releasing as much starch. Plus, it is much easier to use.
Here is why a ricer is beneficial:
Smoothness: A ricer forces cooked potatoes through small holes, ensuring a lump-free texture.
Fluffiness: The process of forcing potatoes through the ricer incorporates air which leads to a lighter and fluffier texture.
Effort: A ricer can be less strenuous than mashing potatoes with a masher, especially for larger batches.
How To Use a Potato Ricer?
Making mashed potatoes with a potato ricer is pretty straight forward. Simply boil the potatoes, load them into the ricer, and push the potatoes through the holes.
Here’s a more detailed breakdown:
Cook the potatoes: Peel and cut potatoes into roughly 1-inch cubes. Boil them in salted water until they are tender when tested with a fork.
Drain the potatoes: Drain the potatoes in a colander.
Load the ricer: Feel the potato ricer’s basket with the cooked potatoes.
Press and rice: Hold the ricer over a bowl and press the lever or handles down, forcing the potatoes through the perforated surface.
Continue this process until all of the potatoes have been riced.
Add ingredients: Transfer the riced potatoes to a bowl and add butter, milk, or cream, as desired.
Stir and serve: Stir the ingredients together until the potatoes are smooth and creamy.
Clean the ricer: Immediately clean the potato ricer to prevent starchy residue from drying and hardening.
Is There a Difference Between Fluffy Mashed Potatoes and Whipped Potatoes?
The difference between whipped potatoes and mashed potatoes lies primarily in their texture and preparation methods.
Mashed potatoes are typically prepared by boiling potatoes until tender, then mashing them with a fork or potato masher. This results in a creamy yet slightly chunky consistency. Then, the addition of ingredients such as butter, cream, or garlic, enhances the overall taste.
In contrast, whipped potatoes are made by whipping boiled potatoes with a mixer or a whisk, creating an airy and smooth texture that is often lighter than traditional mashed potatoes. The whipping process introduces more air into the mixture, resulting in a fluffy consistency that can be further enriched with additional dairy or seasonings.
Ultimately, the choice between mashed and whipped potatoes often comes down to personal preference, as both variations are a great potato side dish that can complement a wide range of main dishes.
First Recorded Mashed Potato Recipe
The first recorded recipe for mashed potatoes is believed to have appeared in an English cookbook titled “The Art of Cookery” by Hannah Glasse in 1747. With simple instructions and accessible ingredients, she disclosed the technique for making perfect mashed potatoes.
Today, mashed potatoes are still widely considered a classic comfort food side dish everyone enjoys.