Fluffy Mashed Potatoes

Page 12

| Course Type: Sides

(1 review)

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Steaming the potatoes instead of boiling them really does seem easier. I have to admit that I wimped out at the idea of getting out the food mill, and just used the potato masher. It turned out OK, but I do think breaking the potatoes more would have helped them be fluffier. (Also, I note that the butter and milk are added separately, instead of together like every other mashed potato recipe I know.)

All that said, there's nothing but potato flavor in this recipe. Fine, if that's what you're looking for, but I like mashed potatoes rich with dairy and other flavors. (If I wanted potato flavor, I'd eat them baked.) So for me, it's more a recipe that illustrates a technique, than a finished dish.

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