Here are our tips for the lightest, fluffiest, smoothest mashed potatoes:
- Use baking potatoes.
- Mash them by passing them through a food mill. Every piece of potato goes through the mill only once so they don't turn out gluey and each piece is the same size so there is never a chance of lumps. (Never use a food processor!)
- Be sure that any liquid you add is hot whether it is milk, cream, chicken stock or the potato cooking liquid.
A food mill purees and strains at the same time so you can also use it for applesauce and tomato sauce (cook with the peels, seeds, cores, etc and then when you pass it through the food mill, the seeds, cores and peels will be strained out.) Itâ€™s great for soups and raspberry sauce too.
Makes 6 to 8 servings