Whats the secret behind fluffy, light mashed potatoes?
The right kind of potatoes and there are two candidates. The first is the russet or baking potato, the most famous of which is the Idaho. The other is the Yukon Gold potato, which is sort of a cross between a baking potato and a boiling potato, but it works well in this recipe. Peel your potatoes, leave them whole (I don’t recommend cutting them up because they get watery), put them in cold water, add a significant amount of salt because potatoes need salt, bring the water to a boil, turn it down to a simmer and simmer until they’re tender about 30 to 40 minutes. Then drain them and put them back in the pot over heat for a minute or two to dry them out.
