Fluffy Mashed Potatoes?: How Do I Make
Fluffy Mashed Potatoes?: How Do I Make
Fluffy Mashed Potatoes?: How Do I Make
How do I make
FLUFFY MASHED POTATOES?
Unlike purées that can be whipped into an ever-smoother blend, potatoes require more careful handling.
When mashed, potatoes are at risk of turning gluey and elastic-like amalgam, and what was a light and airy mash
rubbery if overworked, so they should be treated with the transforms into a sticky paste. When mashed potatoes start
same care that you would give a meringue or pastry dough. to cool, the starches lock together more tightly, known as
For fluffy mashed potatoes, use mealy, or starchy, retrogradation, firming them up further and making them
potatoes, such as Idaho or Russet,which are full hard, so mashed potatoes are best served right after cooking.
of water-absorbent starch granules. When cooked, the Adding water can cause potato starches to overgelatinize.
starches swell and soften, meaning that the potatoes’ cells Instead add fats, such as cream, butter, or oil, to lubricate
easily separate under the force of a fork or masher (see starchy cells gently. When cooling, fat hampers retrogradation,
below). Taken too far, however, the starch becomes an so the potatoes can be chilled and reheated another day.
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CHOP INTO EVEN SIZES MASH TO RELEASE STARCH ENHANCE TEXTURE WITH FAT
Cut the potatoes into similarly sized Start to mash the potatoes to separate After the initial mash, you can add
pieces to ensure even cooking. Put the and rupture the cells so they release fat such as butter, cream, or oil. This
cut potatoes into a pan of cold, rather the gelatinized starch, forming a helps to thin out the increasingly
than boiling, water. This helps even smooth, sticky gel that binds the mash. starchy potato to keep the mash from
out cooking and prevents the edges Do an initial mash without adding fat becoming too gluey. Mash just until
from softening excessively and because the lubrication from the fat the potatoes are smooth and fluffy;
disintegrating. Cook until soft-boiled, will make mashing difficult. overmashing will cause the swollen
and then rinse to remove excess starch. starch granules to knit together too
tightly and create a rubbery texture.