Name: Perfect Mashed Potatoes
Cook time: 30 minutes
Total time: 50 minutes
Yield: Makes 8 servings
Ingredients: 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

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Perfect Mashed PotatoesHans Gissenger

The technique: 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.

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.

Recipe notes

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