Mashed potatoes

These are content creators that I trust a lot. (I tend towards the food science end of cooking.)

If you only watch a few things, watch these

By America's Test Kitchen:

• ▶ How to Make the Fluffiest Mashed Potatoes   [0:37]
• Mashed Potatoes That Break the Rules "Forget big pots of water, long simmer times, and gummy mash. Rigorous testing and our best potato science revealed a smarter, faster, more flexible path."
• 3 Ways to Make Better Mashed Potatoes

How to make mashed potatoes

• ▶ How to Make Light and Fluffy Mashed Potatoes | Kenji   [14:00]
• ▶ How a Michelin Star Chef Makes Mashed Potatoes in 10 Minutes | Bon Appétit   [3:30]
• ▶ Why This Mash Tastes Better Than Yours (It’s Not The Butter) | Fallow restaurant   [12:50]
• ▶ My best mashed potatoes yet | Adam Ragusea   [10:30]
• ▶ Creamy Mashed Potatoes | Alton Brown   [2:20]

Background theory

• ▶ The Science Behind Potatoes and Why the Type Matters | America's Test Kitchen
• Heston Blumenthal's method [1] [2]