For light, creamy, fluffy mashed potatoes, use a ricer. If you want them to be over-the-top delicious for a special occasion or holiday, use white truffle butter. If you need to make a really big batch, make them an hour or so ahead of time and keep warm in a slow-cooker or in a bowl seated atop a water bath. For a dairy-free version, use vegan sour cream and vegan “butter”. See the brands I use in the post above.
2poundsYukon gold potatoes
4 tablespoonssour cream
2-3tablespoonsgood quality unsalted buttermelted or room temp
1/3cupwhole milk or half and halfadd more if needed
sea salt and white pepper, to taste
Peel potatoes, cut in half lengthwise, then into halves or quarters depending on the size of the potatoes to start with. Your goal is to have the pieces the same relative size so that they cook at the same time.
Place the potatoes in a medium saucepan and make sure you have enough cold water to cover by an inch or so. Add 2 teaspoons kosher salt to the pan. Place the pan over medium heat and bring to just under a boil; turn heat down to a simmer. If you boil the potatoes they will fall apart. Cooking gently in simmering water will allow them to stay intact.
Simmer potatoes until you can easily pierce them with a paring knife. They should be totally tender but not falling apart for easy ricing.
Drain potatoes through a strainer or colander and return the potatoes to the hot pan. Place the pan back on the warm burner (turned off) and cover with a mixing bowl. Allow the potatoes to dry a bit in the warm pan before continuing, about 15-20 minutes.
After the potatoes have steamed dry, put the potatoes in the bowl, place the ricer over the pan and rice the potatoes. Add the butter, sour cream and enough milk to loosen things up, stirring as you go with a spoon. Stir until potatoes are smooth as you prefer. Add more butter, milk or sour cream as desired. Taste and season with additional salt and white pepper. Serve immediately.
To hold for dinner, place mashed potatoes in a stainless steel bowl over the pan you cooked the potatoes in with a few inches of barely simmering water. Your pan should not touch the water. Cover with plastic film and a folded kitchen towel. Potatoes can be kept warm this way for about 2 hours. If cooking potatoes for a crowd you can even keep them warm in a crock pot on low heat which frees up cooktop space if you have a small cook top or range.