This blog post started off so innocently. I was all like, “I’m going to make some ultra fluffy mashed potatoes.” And then…cut to me, like, three recipes in and still not super satisfied with the results. Here’s the thing that you learn with Googling “How to Make Fluffy Mashed Potatoes”: everyone and their mom has an opinion about the process, potato type, etc. So, I read a lot. And then I asked Josh, who also (surprise!) had a lot to say about potatoes. I feel like this recipe is a happy medium of what we’re willing to go through (as home cooks) vs. attention to detail. Here are some things that I found successful: 1. Potato type (my preference!) – Russet Potatoes. I tried Yukon Golds and they were pretty tasty but they definitely have more body to them and took way longer to break down. Josh is and still is a Yukon Gold fan but honestly they took too long to cook and I ain’t got time for that. My vote is for russets all the way! 2. Cooking method – Steaming. I used to be in the camp of boiling diced potatoes but I have changed (because of …

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