If you’re anything like me, you love mashed potatoes. Creamy, luscious, elegant and just the perfect companion to almost any protein. But how to get those perfectly fluffy potatoes on your table, instead of stale, lumpy and concrete like servings of yesteryear? You’re in luck, because today, I’ll show you how to make the easiest – and most delicious mashed potatoes you’ve ever tasted.
There are a couple of things that influence what your mashed potatoes end up tasting like.
- Mashing technique
- Baking powder
We’ll get to the baking poweder in a moment, but starting with the star of the show – the potatoes themselves – I honestly prefer to go with the trusty old Russet. They are high-starch and low water – which means they are perfect for the fluffy consistency we’re looking for. As for mashing technique, well – this is a big one: don’t mash! Instead, use a potato ricer, and then WHIP the potatoes into its creamy consistency. This way, you’ll avoid lumps completely, and you will be able to incorporate a lot more air into the final product, which in turn means more fluffiness. On to butter. Here, the rule is generally the more the better – but also the better, the better. Use high quality butter if you can, because the flavor of the butter will shine through and take your creation to a higher level. I prefer European style butter, but as long as you can stay away from the most industrial brands – you’re heading in the right direction. Milk is another important player in this ensemble, as it helps with consistency and smoothness. I prefer whole milk, since the higher fat contents will make the end result taste even more luxurious.
But baking powder? Well, that’s the dirty little secret of this amazing recipe. As you all know, baking powder is a leavener, and that will help our creation – the baking powder reacts with the heat of the potatoes and the acid in the milk to create small air bubbles in the mash.
And that’s how you make the fluffiest mashed potatoes ever.
Super Fluffy Mashed PotatoesKalle Bergman
- 1 Potato Ricer
- 1 Whisk
- 2 lb Russet potatoes
- 3 sticks Butter
- 1/4 cup Whole milk (have more ready if needed)
- 1 pinch Parsley flakes
- To taste Salt
- 1/2 tsp Baking powder
- Peel and cut the potatoes in quarters
- Boil in salted water until soft, about 20 minutes
- In a sauce pan, melt the butter and add milk. Whisk slowly until mixed.
- Drain potatoes. Rice each potato into a large bowl.
- Add parsley flakes, salt and baking powder to the riced potatoes and whisk. Gradually add the milk/butter mix as you whisk.
- Whisk vigorously until you you get to an ultra fluffy, smooth consistency.
- Add additional milk if needed for consistency, and more salt to taste.
- Serve with cracked black pepper on top
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.