Perfect Mashed Potatoes
The russet potato, also known as the baking or Idaho potato, has low moisture and high starch, qualities that yield wonderfully light, fluffy mashed potatoes. The key to that fluffy texture is to process the hot potatoes in a ricer or food mill. It’s also important to simmer rather than boil potatoes for even cooking.
- 5 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 Tbsp plus 2 tsp sea salt, divided
- 1 1/3 cup heavy cream
- 1 1/3 cup whole milk
- 1 stick (4 oz) unsalted butter
- Freshly ground black pepper, to taste
- To a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil over high heat and add 1 Tbsp salt. Lower heat to medium and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain in a colander.
- Meanwhile in a small saucepan combine the cream, milk, butter and remaining salt. Heat over medium-low until butter is melted, 3 to 4 minutes. Remove from the heat.
- Set a potato ricer on the rim of the pot used to cook the potatoes. Fill the ricer halfway with cooked potatoes and press them through. Continue until all the potatoes have been pureed.
- Using a silicone spatula, mix the milk mixture into the riced potatoes. Taste and adjust seasoning with salt and pepper.
- Mound potatoes in a warmed serving bowl and serve immediately. If made ahead, cover loosely with buttered foil and hold in a warm oven.