Make the mashed potatoes the star of the Thanksgiving spread.
Mashed potatoes are arguably the crowd favorite at the Thanksgiving table. It’s the most classic side dish to our holiday menu. Now, we’re taking those beloved creamy potatoes from good to great!
Tami Steggell shares her recipe and tips for the fluffiest mashed potatoes. Tami claims that if you are looking for the fluffiest, silkiest mashed potatoes, a few simple techniques make the difference, and it’s rather simple.
For more recipes and ideas from Tami, follow her on Instagram at @BiteMeIndustries.
The Fluffiest Mashed Potatoes
- 4 lb russet potato, peeled and cut into large chunks
- cold water
- 1 tablespoon kosher salt, plus more to taste
- ½ cup tablespoons unsalted butter, cubed (113g)
- 1 cup heavy cream (240g)
- ½ cup whole milk (125g)
- freshly ground black pepper, to taste
- 1 tablespoon fresh chives, chopped
- Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
- Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
- Heat the butter, cream, and milk in a small pot over low heat until simmering.
- Pour the cream mixture over the potatoes and fold to combine. Season to taste with salt and pepper.
- Garnish with chives, if desired, or a few pats of butter.
- Why Russet? They are the least waxy of potatoes, best known for baking. They are the easiest to mash without becoming gluey. Steaming allows them to absorb the right amount of moisture
- Why Steaming? Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their natural flavor. Boiling is okay, keep in mind that your potatoes may be a little softer, to avoid being on the soupy side, add your wet ingredients a little bit at a time.
- A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one. Tami’s favorite potato ricer can be found here.