Light, creamy, and perfectly smooth.
Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes.During Thanksgiving, that most divisive of holidays, mashed potatoes are perhaps the most divisive side dish of the lot.
To put it simply: for lighter, fluffier potatoes, the goal is to incorporate as little starch as possible in the final product. The mashing method can drastically alter your end results. Carefully pressing potatoes through a tamis, ricer, or food mill will separate the cells with minimal shearing action to break up the starch. Throw potatoes in a food processor, and an avalanche of starch gets released, turning your potatoes the consistency of melted mozzarella cheese. Whipping the potatoes in a stand mixer will develop some starchy creaminess, but still keep the potatoes creamy.
I tried several methods to puree the potatoes, including pressing through a tamis , throwing them straight in a stand mixer , and using the food processor . The best and easiest method was to just pass them through a ricer directly into the bowl of a stand mixer. You don't even need to peel them.
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