James Kenji Lopez-Alt

LIGHT AND FLUFFY MASHED POTATOES RECIPE

Added 2023-11-21 14:33:54 +0000 UTC

Serves 2-3 (the recipe can easily be scaled up)

In the video I use about a cup of milk and 4 tablespoons of butter, which is more milk and more butter than the actual recipe printed in my book or on Serious Eats calls for in proportion to the amount of potatoes I use, but it’s all a matter of taste, and you can adjust accordingly.

1 1/2 pounds (700g) russet potatoes, peeled and cut into large cubes

Kosher salt

1 cup (240ml) milk, half and half, or heavy cream (more or less as desired)

4 tablespoons unsalted butter (60g, more or less as desired)

Freshly ground black pepper

1. In a large saucepan, rinse the potatoes, changing the water until it runs clear. Cover them with cold water, season generously with salt, bring to a boil over high heat, then reduce to the heat to maintain a simmer. Cook until the potatoes are completely tender, about 15 minutes. Meanwhile, heat the milk and butter in a small saucepan until the butter is melted. Keep warm.

2. Drain the potatoes in a strainer or colander and rinse them under hot running water. Rinse out the pot and return it to low heat. Let it sit there until all excess moisture is evaporated, then return the potatoes to it. Allow the potatoes to steam in the pot over low heat for about a minute, stirring occasionally, to remove excess moisture.

3. Mound the potatoes in the center of the pot, pour half the milk and butter all around, then fold it in with a rubber spatula. Add more milk and butter until the desired consistency is reached. Season to taste with salt and pepper. Serve.