Fluffier Mashed Potatoes

Mashed potatoes make the perfect side dish to so many meats when you have delicious drippings to make gravy. Many mashed potato recipes are also great served without gravy. Below are more details on making perfect mashed potatoes.

• Boil the potatoes until tender when poked with a fork.
• Draining the potatoes, put them back in the pan they were cooked in, and place back on the burner. Evaporate excess moisture over low heat for 1 to 2 minutes. Shake the pan to turn the potatoes and to keep them from sticking to the bottom. Potatoes will break up a little and become drier and brighter in color.
• Mash potatoes by using an electric beater on low speed. Blend until the potatoes are mashed.
• Stir in softened butter (not melted); and then add hot milk and a pinch of baking soda. Only add 1/4 cup of milk at a time to control the amount that is added.
• Add milk until the potatoes are fluffy and the desired consistency.