For the fluffiest lightest mashed potatoes use Russets and rinse off excess potato starch before and after cooking.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Bon Appétit | 2017-11-20 16:01:03 |  1,456,904 Views |
Andy Makes Ultra-Creamy Mashed Potatoes | Bon Appétit
On Thanksgiving the most divisive holiday of all mashed potatoes may be the most divisive side dish of all.
I like mine rich perfectly smooth and creamy with lots of butter and heavy cream laden with black pepper and maybe a sprinkle of chives if I want to feel extra fancy. Somewhere between a dish in itself and a sauce it should have the consistency of a pudding slowly creeping across an overturned plate. I like to take a piece of turkey and turn it into my gravy-covered potatoes letting their buttery richness coat them and work its way into the cracks in the meat. Sounds good right? Who else would want it?
My sister. That's who.
