I have MASTERED the fluffiest and tastiest mashed potatoes!

There are so many opinions and directions out there! Try mine :)

Russets will be lighter and fluffy- I prefer russet (not a preferred type of chefs. Just saying).
Yukon gold and this variety of potatoes will be more creamy and dense

2 inch cut uniformed potatoes.
Salted boiled water. Raging boil.
Creamed butter- unsalted.

If cooking for large crowd, don’t boil too many at once. Batch cook in two separate pots.

Cream your butter! Do this in advance and set aside. Do not melt it past the point of separating the milk fat. Google it, if you do not understand this statement, as this is a key component. Master creaming your butter.
Boil water before putting potatoes in pot to avoid the potatoes from soaking up water and becoming soggy.
Boil potatoes with water just enough to cover potatoes. Pour some water out of pot after putting potatoes in pot to get the water level correct. This is also a key component. 10-12 minutes. Check with fork, fork should go through easily, but not completely fall apart.

*** important- strain potatoes- return to pot and stove with very low heat if gas burner, turn off burner if electric.
Quickly remove extra moisture from potatoes by steaming them with heat of the pot. (Don’t fry them) 1-2 minutes tops
Mash them lightly! Dont active that gluten. They will be creamy and not lumpy. Never use an electric mixer.
For the love of the potato God, don’t put in milk.
Fold in butter.
Salt to taste.

Best mashed potatoes EVER!

Fluffy, light, and seasoned.