Fluffy mashed potato purée

This classic mashed potato recipe delivers a rich, velvety texture with a buttery, creamy taste. Made with starchy potatoes like Russet or Yukon Gold, they are boiled until tender, then whipped with warm butter, (cream), and milk for a smooth finish. A touch of salt and white pepper enhances the flavor. The result is a comforting, indulgent side dish that pairs beautifully with any meal. Perfect for special occasions or everyday dinners, these mashed potatoes are light, airy, and irresistibly creamy.

Making Fluffy mashed potato purée

A list of needed resources and suppliers for the execution of the plan

except

Serves:

4-6 people

Time to Prepare:

20 min

Time to cook or cure:

45 min

Skill

Fermentation & Baking

Serves:

5-6 people

Time to Prepare:

1 hour

Time to cook or cure:

45 min- 1 hour

Skills:

puréeing

Ingredients & Tools

Ingredients

1 kg starchy potatoes (Russet or Yukon Gold)
100 g (1 stick or ½ cup) unsalted butter, cut into pieces
200 ml (¾ cup) full fat milk or half/half with heavy cream or full fat milk (or half-and-half for a lighter version)
2 tsp salt (plus more to taste)
½ tsp white pepper (or black if you prefer)
1-2 cloves garlic (optional, for infused butter)
Fresh chopped green onion

Tools

10 gr of your mother dough mixture
30 gr wholemeal flour
60 ml of water

Useful guidelines

Different types of potatoes and which one to use

Potatoes come in three main types: starchy, waxy, and all-purpose, each suited for different cooking methods.

Starchy potatoes (Russet, Idaho) have a high starch content and low moisture, making them ideal for fluffy mashed potatoes, baked potatoes, and fries.
Waxy potatoes (Red, New, Fingerling) are low in starch and high in moisture, holding their shape well in salads, roasting, and boiling.
All-purpose potatoes (Yukon Gold, Kennebec) have a balanced starch-to-moisture ratio, making them versatile for mashing, roasting, frying, or soups.

Directions

Simply follow these steps in order to make Fluffy mashed potato purée:

Instructions

Prepare the Potatoes
- Peel the potatoes and cut them into even chunks (about 5 cm / 2 inches).
- Rinse the cut potatoes under cold water to remove excess starch.
Boil the Potatoes
- Place the potatoes in a large pot and cover with cold water.
- Add 1 teaspoon of salt to the water.
- Bring to a gentle boil over medium-high heat and cook for 15-20 minutes, or until fork-tender.
Drain and Steam-Dry
- Drain the potatoes and return them to the hot pot (off the heat).
- Let them sit uncovered for 2-3 minutes to evaporate excess moisture.
Infuse the Butter and Cream (Optional but Recommended)
- In a small saucepan, heat the butter, cream, milk, and garlic (if using) over low heat until warm but not boiling.
- Remove the garlic before adding the mixture to the potatoes.
Mash the Potatoes
- For ultra-fluffy potatoes, use a potato ricer or food mill.
- For rustic texture, use a potato masher (avoid over-mixing).
Incorporate the Dairy
- Gradually mix in the warm butter and cream mixture, stirring gently.
- Fold in the sour cream (if using) and season with salt and white pepper to taste.
Final Touches
- Adjust consistency with extra warm milk if needed.
- Garnish with fresh chives or parsley.
Serve Immediately
- Serve warm with an extra pat of butter on top.

Reheating mashed potatoes

Reheat mashed potatoes on the stovetop over low heat, stirring in a splash of milk or cream to restore moisture. Use a wooden spoon to prevent sticking. Alternatively, warm them in the oven at 175°C (350°F), covered with foil, for 20-30 minutes, stirring once and adding butter before serving.