Fluffy Mashed Potatoes

About a month ago, I caught a glimpse of this recipe on an episode of one of my new favorite cooking shows, America's Test Kitchen. If you haven't seen this show, you have to! They explain how to make your food taste the best that it can and why certain techniques are better than others. Anyway, there was a Thanksgiving episode that I watched and they made the most amazing looking turkey and mashed potatoes. I knew for Thanksgiving this year, I would have to give these recipes a try! (Also check out their website to see what ricer they recommend!)

Fluffy Mashed Potatoes
America's Test Kitchen: From Season 9: One Great Thanksgiving
Makes about 4 servings

2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks, rinsed well, and drained
4 tablespoons unsalted butter , melted
Table salt
2/3 cup whole milk , warm
Ground black pepper

1. Place metal colander or steamer insert in large pot or Dutch oven. Add enough water for it to barely reach bottom of colander. Turn heat to high and bring water to boil. Add potatoes, cover, and reduce heat to medium-high. Cook potatoes 10 minutes. Transfer colander to sink and rinse potatoes under cold water until no longer hot, 1 to 2 minutes. Return colander and potatoes to pot, cover, and continue to cook until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 10 to 15 minutes longer. Pour off water from Dutch oven.

2. Set ricer or food mill over now-empty pot. Working in batches, transfer potatoes to hopper of ricer or food mill and process, removing any potatoes stuck to bottom. Using rubber spatula, stir in melted butter and 1/2 teaspoon salt until incorporated. Stir in warm milk until incorporated. Season to taste with salt and pepper; serve immediately.

Notes from America's Test Kitchen:
Why this recipe works: When cooking our Classic Mashed Potatoes, we boil potatoes in their jackets for earthy potato flavor (and peel them while they’re still hot). We don’t mind this somewhat inconvenient method when we’ve got time to spare, but thought an easier alternative was in order.Cooking potatoes in their skins preserves their earthy flavor and keeps the starch granules from absorbing too much water, thereby preventing gluey mashed potatoes. To give peeled potatoes the same protection, we made two alterations to our usual technique. Steaming rather than boiling the potatoes exposed the potato pieces to less water, reducing the chance of the granules swelling to the point of bursting. When they were cooked partway, we rinsed them under cold water to rid them of free amylose, the substance that results in gluey mashed potatoes, and returned them to the steamer to finish cooking. Because potatoes cooked this way are so full of rich potato flavor, we were able to use less butter and substitute whole milk for cream. This recipe works best with either a metal colander that sits easily in a Dutch oven or a large pasta pot with a steamer insert. To prevent excess evaporation, it is important for the lid to fit as snugly as possible over the colander or steamer. A steamer basket will work, but you will have to transfer the hot potatoes out of the basket to rinse them off halfway through cooking. For the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative. Russets and white potatoes will work in this recipe, but avoid red-skinned potatoes.