Perfect Mashed Potatoes

By amaliana

The perfect mashed potatoes aren't actually mashed. The key is using a potato ricer(which looks like a giant garlic press). This gadget gently breaks the potatoes into tiny, flaky pieces(rather than smashing them into a gluey mass), creating just the right texture. The Payoff :light, fluffy, perfect potatoes.

Ingredients

• Special Equipment:
• For horseradish mashed potatoes, replace the butter with five tablespoons olive oil(do not use extra-virgin), and mix in two tablespoons cream-style horseradish before seasoning the potatoes with salt and pepper.
• 4 pounds Yukon Gold potatoes, peeled, cut into 3-inch pieces
• 8 garlic cloves, peeled
• 1 1/4 cups whole milk
• 5 tablespoons unsalted butter, cut into 1-inch pieces
• Potato ricer

Preparation

Step 1

Bring large pot of salted water to boil. Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. Drain potatoes; return to pot. Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes. Heat milk with butter in small saucepan over medium heat until butter is melted; set aside. Using potato ricer, press potatoes and garlic into large bowl. Add milk mixture; stir to blend. Season to taste with salt and peppr.

Do Ahead:
Can be made 2 hours ahead. Transfer to microwave-safe bowl; let stand at room temperature. Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.