{"id":198549,"date":"2017-11-10T04:19:00","date_gmt":"2017-11-10T04:19:00","guid":{"rendered":""},"modified":"2021-09-02T18:11:09","modified_gmt":"2021-09-02T18:11:09","slug":"how-to-make-the-ultimate-light-and-fluffy-mashed-potatoes","status":"publish","type":"articles","link":"https:\/\/www.justapinch.com\/blog\/articles\/read\/198549\/how-to-make-the-ultimate-light-and-fluffy-mashed-potatoes\/","title":{"rendered":"How to Make the Ultimate Light and Fluffy Mashed Potatoes"},"content":{"rendered":"

All mashed potatoes are not created equal. There’s the smashed kind where you get chunks of potato in every bite. Some people favor creamy potatoes that melt in the mouth. Our favorite, though, is light and airy mashed potatoes. They’re the perfect vessel for a dab of butter and a drizzle of homemade gravy.<\/p>\n

There are two secrets to making light and fluffy mashed potatoes. First, is the type of potato to use. Red and Yukon Gold potatoes are great if you’re making a creamier mashed potato. But for light and fluffy, good old Russet potatoes are perfect. They cook quickly and are high in starch.<\/p>\n

Second is saying no-no to a hand mixer. A ricer is your kitchen tool of choice. Starch molecules become sticky when they are broken down and released. When making fluffy potatoes, you want to reduce the amount of starch being released by the potato. Using a ricer breaks down the molecules in the potato just enough to help the final product be light and airy.<\/p>\n

Here’s a recipe from the Test Kitchen to make you look like the mashed potato king or queen this holiday season. You may see a few funny steps but, trust us, they have a good purpose. The results will be the ultimate light and fluffy mashed potatoes. We’ll include ingredients for a 5 lb bag of potatoes (if you’re serving a crowd; 10-12 servings) and 1 lb of potatoes (if you’re just cooking for the family; 2-3 servings) to make sure you have ample mashed potatoes.<\/p>\n

Ingredients for 5 lbs of Fluffy Potatoes<\/h3>\n