Appears in Cook's Illustrated November/December 1993
For a fully, light, flavorful version of this classic, use high-starch potatoes and the right tool--and don't overcook.
WHY THIS RECIPE WORKS
For a light, flavorful mashed potatoes recipe, we used high-starch potatoes such as russets. The right tool was important in getting the best result: For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk was th...