Mashed Potatoes Recipe: Silky Smooth and Ultra-Fluffy Restaurant-Style

Instructions:

1. Peel the potatoes and cut them into roughly equal 1-inch (2.5 cm) cubes. Place the cut potatoes in a large stockpot and cover with cold water by about 2 inches (5 cm). Add the 3 tablespoons of Kosher salt.
2. Bring the water to a rolling boil over high heat, then reduce heat slightly to maintain a vigorous simmer. Cook for 20–25 minutes until the potatoes offer no resistance when pierced with a fork.
3. Drain the potatoes immediately into a colander. Return the empty pot to the stove over high heat for 60 seconds to completely evaporate any residual moisture.
4. Return the drained, hot potatoes to the empty, hot pot. Shake the pot gently over low heat for 1–2 minutes. This steaming process dries the surface of the potatoes, ensuring they absorb fat without turning gluey (Crucial Step).
5. While the potatoes are drying, gently warm the milk/cream in a small saucepan with about 4 oz (115g) of the cubed butter until the butter is melted and the mixture is steamy. Keep warm off the heat.
6. Working quickly while the potatoes are piping hot, pass them through a potato ricer or food mill directly back into the clean, hot stockpot. Do not use a hand masher if you want true fluffiness.
7. Add the remaining 2 oz (55g) of cold, cubed butter directly over the riced potatoes. Gently fold it in with a spatula until just melted and incorporated.
8. Gradually pour the warm milk and butter mixture into the potatoes while gently folding. Add until the desired silky consistency is reached, avoiding over-mixing.
9. Season aggressively with fine sea salt and white pepper. Taste, adjust seasoning, and serve the Silky Smooth and Ultra-Fluffy Mashed Potatoes immediately.