Infuse flavor into mashed potatoes by
adding herbs and spices into milk as it simmers.
Chicken stock can be substituted for some of the
butter and milk if a leaner recipe is required.
Handle potatoes as little as possible.
To prevent wallpaper-paste potatoes:
Gently stir potatoes with wooden spoon or rubber spatula.
Use a potato ricer or food mill to mash potatoes.
This produces the lightest, fluffiest mashed potatoes.
A handheld potato masher is the second-best option. A standing mixer fitted with the paddle attachment is the third choice, it will save elbow grease and will produce a creamier end result (less fluffy). Never use a food processor or blender. This makes mashed potatoes gluey. THE HORROR.
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