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EatingWell

EatingWell

Posted: November 19, 2010 10:55 AM

How to Make Classic Fluffy Mashed Potatoes
My grandmother used to make the most amazing smooth-as-silk mashed potatoes that were never gummy, lumpy or dry. What was her secret? Tons of butter and whole milk.

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I would love to follow in her footsteps and make her recipe as is, but I would have to spend the next month on the treadmill working those potatoes off.

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So this year for Thanksgiving I've decided to forgo my grandmother's version of classic, fluffy mashed potatoes, my favorite Turkey Day side dish, and look into healthier ways to get the same result. We've tested and developed many mashed potato recipes in the EatingWell Test Kitchen, discovering a few tips to getting the classic fluffy result without the aid of tons of butter and full-fat milk.

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Tip 1: Pick the right potato.
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There are plenty of different kinds of potatoes out there, but all fall into three categories: waxy, starchy and all-purpose. When you're talking mashed potatoes, select either a starchy potato (like a russet) or an all-purpose (like a Yukon Gold). These two varieties are less dense and break down more during cooking—which leads to a smoother texture.

(Photo from Flickr: techfun)
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What is your favorite way to make mashed potatoes?

By Hilary Meyer
Hilary Meyer

Hilary Meyer is assistant editor for EatingWell Media Group. Hilary spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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