Fluffy Mashed Potatoes Recipe: The Secret Ingredient for Perfect Texture
Mashed potatoes are a classic comfort food loved by people around the world. This recipe takes the traditional mashed potatoes to the next level by incorporating a pinch of baking powder, which creates tiny air pockets and results in an exceptionally light and fluffy texture. With a rich history and timeless appeal, mashed potatoes have earned their place as a beloved side dish.
Mashed potatoes have been a staple in many cultures for centuries. They are believed to have originated in South America and were introduced to Europe by Spanish explorers in the late 15th century. Potatoes quickly became popular due to their versatility and ability to grow in a variety of climates. In the 18th century, mashed potatoes became a beloved dish in England, and the rest is history. Today, they are enjoyed in countless variations worldwide.
Airy and Creamy: Try the Best Mashed Potatoes with a Twist
Preparation Time: 15 minutes
Cook Time: 20 minutes
- 2 pounds (900g) russet potatoes, peeled and cut into 1-inch (2.5cm) chunks
- 4 cups (950ml) water
- 2 teaspoons (10g) salt, divided
- 1/2 cup (120ml) whole milk
- 1/4 cup (55g) unsalted butter
- 1/8 teaspoon (0.5g) baking powder (a pinch)
- Salt and pepper to taste
- Optional garnish: chopped fresh chives or parsley
- Use russet potatoes for the fluffiest results as they have a high starch content.
- Ensure the potatoes are cut into evenly sized chunks for even cooking.
- Season the water generously with salt before boiling the potatoes to infuse flavor from within.
- Warm the milk and butter together before adding to the potatoes. This helps maintain a consistent temperature, ensuring a creamier texture.
- Gently fold in the baking powder at the end. Overmixing can make the potatoes gummy.
- Taste and adjust for seasoning before serving, as preferences for salt and pepper can vary.
How to Make Fluffy Mashed Potatoes
- Place the potato chunks in a large pot, and cover them with 4 cups (950ml) of water. Add 1 teaspoon (5g) of salt to the water.
- Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are cooking, warm the milk and butter in a small saucepan over low heat until the butter is melted. Keep it warm but avoid boiling.
- Once the potatoes are done, drain them thoroughly in a colander.
- Return the drained potatoes to the pot, and place them back on the stove over low heat for a minute or two to remove any excess moisture.
- Mash the potatoes with a potato masher or a ricer until they are mostly broken down.
- Gently fold in the baking powder (a pinch) while continuing to mash the potatoes until they are smooth and creamy.
- Pour in the warm milk and butter mixture and continue to mash until the potatoes are well combined and reach your desired level of creaminess. Season with salt and pepper to taste.
- Transfer the mashed potatoes to a serving dish, garnish with chopped chives or parsley if desired, and serve hot.
Q1: Can I use a different type of potato? A1: While russet potatoes are recommended for the fluffiest texture, you can use Yukon Gold or red potatoes for a creamier variation.
Q2: Can I make these mashed potatoes in advance? A2: Yes, you can make them a day ahead. Reheat in the microwave or on the stovetop with a little extra milk to maintain the creamy texture.
Q3: Is it necessary to peel the potatoes? A3: Peeling the potatoes is recommended for the smoothest texture, but you can leave the skins on for a more rustic mashed potato if desired.
These fluffy mashed potatoes with a pinch of baking powder will elevate your meal and delight your taste buds. Enjoy this timeless classic with a modern twist!