There are many styles of mashed potatoes out there, but these super simple, ultra fluffy mashed potatoes are the absolute best in my opinion. They’re like… eating a delicious, buttery cloud. Yes, it’s true– four ingredients and a potato ricer are all you need to make your way to potato paradise. The addition of crispy fried potato skins, made from the peels of your mashed potatoes, take this stunning side dish into the stratosphere with two contributions: first, a light and crispy topping with crunch and texture, and second, by making these mashed potatoes zero waste!
Recipe Notes:
Po-tay-toe, Po-tah-toe:
Yukon gold potatoes are perfect for mashing because of their waxy, smooth, texture and slightly sweet flavor. Russet potatoes are drier and more grainy in texture, making them better suited for baking.
Oxidation:
Potatoes, like apples, will oxidate when cut, meaning they will turn brown. To avoid this, store both your potatoes and potato peelings (for frying later) in cold, salted water.
Boiling:
Large pieces of potato are better for boiling than small pieces, because they are less likely to become water logged and maintain more of their flavor.
Potatoes are finished boiling when they are easily pierced with a fork and not yet cracking apart when pierced. Boiled too long, the potatoes will become waterlogged and grainy. If the potatoes aren’t boiled long enough, they will be too firm to press through the potato ricer and will be starchy rather than fluffy.
Potato Ricer Power!
Mashing potatoes with a potato ricer isn’t mashing at all! Whereas mashing involves smooshing and compressing, ricing is a one-step fine textured pressing. This means less starch is developed, keeping the potato fluffy rather than gummy and dense.
Speaking of starch, cooked potatoes develop crystallized starch (which is grainy and dry) as they cool, so it is important to press the boiled potatoes through the ricer while they are still pretty hot for optimum texture. Use gloves to protect your fingers if you need to!
Handle With Care
Excess starch and gluten development is the enemy of fluffy, light potatoes, so it’s important to agitate the potatoes as little as possible.
Using room temperature milk and butter means that less stirring of the potatoes is required to incorporate them. You will literally need to fold gently with a spatula only about 3-4 times, it’s amazing! Folding rather than stirring will keep the agitation gentle.
Order of Operations
If you are making both the mashed potatoes and the fried potato skins, first of all, YAY! Second of all, you may want to start the skins first, so that they are ready to go while the potatoes are hot.
When it comes to keeping potatoes warm, they can be transferred to a heat-proof bowl, covered, and placed over a double boiler. But, mashed potatoes are just so lovely when they’re freshly made!
IIIII Just Wanna Fry
A few friendly frying reminders for you:
Use a heavy bottomed pot or pan for even heating, don’t crowd the pan (adding too much to hot oil at once can cool the oil too much and make your food overly greasy,) take the temperature of the oil often and allow the oil to heat back up between frying batches.
Keep Scrolling For The Recipes!
Simple Fluffy Mashed Potatoes Recipe
Perfect Fluffy Mashed Potatoes
Ingredients
- 3 lbs yukon gold potatoes skins scrubbed clean
- 4 tbsp unsalted butter cut into 4 pieces, at room temperature
- 3/4 cup whole milk at room temperature
- 1/2 tsp salt plus more to salt water
Instructions
- Fill an 8 quart pot ⅔ of the way up with cold water and salt generously.
- Peel the potatoes, and reserve the peels for frying. Cut the potatoes into 1-2 inch cubes and transfer into the pot with the cold salted water.
- Bring the pot to a boil over high heat and boil for 10 minutes. The potatoes should be tender enough to be easily pierced with a fork, but should not be so soft that they fall apart when pierced.
- Drain the potatoes in a colander, and leave the pot off the heat nearby. While the potatoes are still hot, press the potato pieces through a potato ricer back into the 8 quart pot. When all of the potatoes have been riced, add the room temperature butter, milk, and salt to the pot and gently fold until just combined. Enjoy hot and serve topped with fried potato skins!
Fried Potato Skins Recipe
Crispy Fried Potato Skins
Ingredients
- salt
- ice cubes
- peels from 3 lbs of yukon gold potatoes
- high smoke point oil such as vegetable or canola
Instructions
- Prepare a large bowl of salted ice water. (I used 8 cups water, 2 tsp salt, and 7 large ice cubes.)
- Transfer the potato peels to the ice water (I like to peel my potatoes directly into the ice water to prevent oxidation) and allow to sit 30 minutes. After 30 minutes, drain the potato peels and spread in a single layer on clean, lint-free towels. Pat dry.
- Prepare a baking sheet lined with paper towels. In a heavy bottomed pot or pan, heat 1” of oil to 365F. Fry the potato skins in batches, stirring gently while frying, until golden brown, about 2 minutes per batch. Drain the chips on the prepared paper towels and sprinkle with salt (or any spices you like!) while hot. Enjoy right away or store in an airtight container for up to 2 days.
Looking for more side dishes? Give these a gander!
