Perfect Mashed Potatoes

For the fluffiest, most irresistible mashed potatoes, the humble russet—also known as the classic baking or Idaho potato—is your secret weapon. Its naturally low moisture and high starch content create a luxuriously light, cloud-like texture. For best results, work with the potatoes while they’re still hot and pass them through a ricer or food mill, unlocking that signature airy consistency. And remember: a gentle simmer, not a rolling boil, ensures each potato cooks evenly and melts perfectly into the richest, creamiest mash you’ve ever tasted