Perfect Mashed Potatoes

1. 1

   The Technique: The perfect mashed potatoes aren't actually mashed.

2. 2

   The key is using a potato ricer (which looks like a giant garlic press).

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   This gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture.

4. 4

   Your left with light, fluffy, perfect potatoes.

5. 5

   Bring large pot of salted water to boil.

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   Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes.

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   Drain potatoes; return to pot.

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   Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes.

9. 9

   Heat milk with butter in small saucepan over medium heat until butter is melted; set aside.

10. 10

    Using potato ricer, press potatoes and garlic into large bowl.

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    Add milk mixture; stir to blend.

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    Season to taste with salt and pepper.

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    (DO AHEAD Can be made 2 hours ahead.

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    Transfer to microwave-safe bowl; let stand at room temperature.

15. 15

    Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.

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    ).

No additional tips available.