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Thanksgiving: Ultimate Fluffy Mashed Potatoes

Source of Recipe

From "How to Cook a Turkey" by the editors of Fine Cooking


Recipe Introduction

"For the fluffiest mashed potatoes, russets are your best choice because of their high starch content. For the ultimate luxurious texture, use a ricer, though these rich potatoes are still delicious made with a hand masher. The crème fraîche adds a nice tang, but if you can't find it, use a mix of heavy cream and sour cream. You can make mashed potatoes ahead of time and gently reheat them over low heat, in a double boiler, or very carefully in the microwave. You may need to stir in a little more liquid to loosen the consistency."

List of Ingredients

â—¦ 1 ¾ to 2 pounds russet potatoes, peeled and cut into large chunks (1 ½ to 2 inches)
â—¦ Kosher salt
â—¦ 1 cup crème fraîche (or ½ cup heavy cream plus ½ cup sour cream)
â—¦ 1 teaspoon grated lemon zest
â—¦ 2 tablespoons unsalted butter, softened
â—¦ Freshly ground white pepper


Recipe

Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous ½ teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.

Meanwhile, heat the crème fraîche (or heavy cream and sour cream) in a small saucepan over low heat, stirring occasionally, until smooth and just hot. Set aside in a warm spot.

Drain the potatoes, dump them back into the pan, and dry them over low heat, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan. If using a ricer, dump the potatoes into a bowl and rice them back into the pot set over very low heat. If using a hand masher, mash them in the pot until completely smooth.

Using a wooden spoon, beat in the lemon zest and butter. Add the crème fraîche, about ¼ cup at a time, beating well after each addition. Season with salt and pepper and serve right away, or reheat gently over low heat, adding a little milk to loosen if necessary.

Serves 4 to 6;
the recipe can be doubled