The 1-Ingredient Upgrade for the Fluffiest Mashed Potatoes (It Costs Zero Dollars) (2024)

FAQs

What is the 1 ingredient upgrade for the fluffiest mashed potatoes it costs zero dollars? ›

The secret ingredient is just ice-cold water.

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

Infusing milk or cream with herbs and garlic is a simple but effective way to make a potent flavor difference in mashed potatoes. Combine your preferred dairy with butter in a small saucepan. Add five or six cloves of garlic, cut in half, along with a dozen sprigs of fresh thyme or rosemary.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Next time you're making roasties for the family try Fluffy potatoes such as King Edward or Maris Piper. Floury potatoes have a fluffy middle when cooked. These potatoes are also known as floury or dry. They are not only great for family favourites such as ruffled up roasties but also tasty jackets or chunky chips.

Using a potato ricer or food mill breaks down cooked potatoes without overworking them, and from there you can gently fold in butter and milk for light and airy mashed potatoes, or you can control the level of starch manipulation to produce creamy pommes purée.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Food mills and ricers both yield excellent, smooth mashed potatos. Ricers are better for smaller quantities (only 2–4 potatoes) while a food mill can process any quantity in much less time, though they are a bit more work to clean. I'd also argue that food mills are overall a more versatile tool.

A: Idaho is the top producing state for potatoes in any form, and took the honors from Maine in 1957. We've never been surpassed, although the state of Washington has made great strides in the increased volume for frozen French fries.

Potatoes are split into 3 different classifications: starchy, waxy, and all-purpose. These classifications are given based on their texture, starch content, and moisture. Every potato type falls somewhere along this spectrum.

Russet Potatoes

“Their flesh soaks up liquids and falls apart into a fluffy, mealy texture,” writes Joshua McFadden in Six Seasons. “This is exactly what you want for baked potatoes, mashed potatoes, potato soup, and French fries.

How do you make mashed potatoes fluffy without gummy? ›

Ricer or Colander

Start as you would any mashed potato recipe—by boiling the potatoes until tender—then allow them to cool before adding them to a ricer. "If you rice them right away, you're not allowing excess moisture to evaporate off the potatoes," Greg says. Skipping this step can lead to dense, gluey potatoes.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.