Ultra-fluffy mashed potatoes from The Food Lab: Better Home Cooking Through Science (page 472) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kaylin283 on February 01, 2026

    Loved these potatoes, really take the time to properly rice/food mill the potatoes and gently FOLD in the warm milk/butter and the potatoes will absorb the moisture. This is a hit every time.

  • hbakke on November 29, 2024

    I agree with the other reviewers that these weren't fantastic like I'd hoped. They were very wet and not really fluffy.

  • jimandtammyfaye on December 26, 2023

    There was too much liquid for the potatoes I used (russet). Not as flavorful as I would have liked.

  • Rachaelsb on November 20, 2022

    Meh. Texture was a little weird. Flavor kind of bland.

  • Kfg1075 on October 29, 2022

    Best of all time? Idk, but good.

  • twoyolks on December 10, 2016

    I didn't particularly care for these. The flavor was dominated by the butter. The potato flavor didn't factor in at all. They also weren't particularly fluffy.

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