Celebrity chef and restaurateur Jet Tila shares all you need to know to finally nail the fluffiest, buttery mashed potatoes ever.
"Every cook must know how to make mashed potatoes. There are some critical steps for fluffy ones: Start with a starchy potato like Yukon gold or russet, not a waxy potato like red skin. Leave the potato pieces large, at least 2 inches, so they don't get waterlogged and become mealy. Start in cold water so the starches cook slowly and become creamy. The finer the mash, the fluffier the texture. We love mashers and ricers with small holes to get the potatoes super fine. This will guarantee amazing mashed potatoes." –Jet
For a complete dinner, serve these with his Juicy Roast Chicken.
For more classic side dish ideas, check out Rach's Roasted Broccolini, Roasted Butternut Squash and Jacques Pepin's Simple Green Salad with Dijon Vinaigrette.
For more from chef Jet Tila, get his tips for how to hone your knives here.
