Our recipe tells you how to use one incredibly simple technique to produce the fluffiest and lightest mashed potatoes you'll ever eat.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potato es.rich, perfectly smooth, and creamy with plenty of butter and heavy cream
To put it simply: for lighter, fluffier potatoes, the goal is to incorporate as little starch as possible in the final product. The mashing method can drastically alter your results. Carefully pressing potatoes through a tamis, ricer, or food mill will separate the cells with minimal shearing action to break up the starch. Throw potatoes in a food processor, and an avalanche of starch gets released, turning your potatoes the consistency of melted mozzarella cheese. Whipping the potatoes in a stand mixer will develop some starchy creaminess, but still keep the potatoes creamy.
To do this, I made three batches of potatoes. The first I cut into large chunks, the second into 1-inch dice, and the last I grated on the large holes of a box grater. All three batches I rinsed under cold water until the liquid ran clear. By collecting the drained milky liquid from each batch of potatoes and comparing it, it was quite clear that the grated potatoes released far more starches than either of the other types of potatoes.
Holiday Mashed Potato Potato Side Thanksgiving
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