"Chasing the ultimate mashed potatoes recipe? Stop clicking. This easy recipe yields supremely fluffy, ultra-creamy results that will complement Thanksgiving turkey, weeknight meatloaf, Sunday fried chicken, and anything else you can think of to serve with a pile of potato clouds. Yukon Golds reign supreme here-rich in flavor and naturally silky even before you add dairy, but yes, russets will work in a pinch."
"The technique matters as much as the spuds. We boil the potatoes with their skins on in well-salted water to preserve texture and flavor. Then we pass them through a ricer or food mill to render them smooth without turning them gummy. Warm dairy infused with garlic and fresh rosemary, and a generous knob of butter swirl in seamlessly to create that dreamy, melt-in-your-mouth finish."
Yukon Gold potatoes provide natural butteriness and a silky texture and are preferred for the creamiest mashed potatoes, though russets work if needed. Potatoes are boiled with their skins on in well-salted water to prevent excess absorption and to season the flesh. Passing cooked potatoes through a ricer or food mill produces a light, airy purée without overworking starches. Warm dairy infused with garlic and fresh rosemary and a generous amount of butter are incorporated for a smooth, melt-in-your-mouth finish. Mashed potatoes can be made a day ahead, stored airtight, and reheated gently with milk and extra butter.
Read at Bon Appetit
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