Making fluffy smooth mashed potatoes is easier than you think.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Jessica Gavin | 2022-03-17 00:00:12 |  1,049,596 Views |
The Secret Technique Restaurants Use for Fluffy Mashed Potatoes!
My ideal mashed potatoes are perfectly seasoned light super fluffy and lump-free. I take making them pretty seriously because they’re one of my favorite foods ever. A ricer must be used butter must be added with abandon and if the dairy is lighter than heavy cream I don’t want the mashed potatoes.
I used to attribute the success of making mashed potatoes to the type of potato used how long they were cooked and how they were mashed. While all of those things are important a few years ago I learned a game-changing trick from cookbook author J. Kenji López-Alt that trumps all other factors. What if I told you that the key to the fluffiest mashed potatoes is one ingredient that just happens to be free?
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