I have been reading alot of food blogs recently, and many of them have recipes for mashed potatoes. Many of them skip what I consider to be a crucial step in fluffy mashed potatoes (see #3 below). Here are my tips for the perfect mashed potatoes:
1. Use a ricer or a food mill to process the potatoes, instead of a masher. This gets out all of the lumps, and is super easy!
2. Add a little sour cream in addition to the milk to desired consistency.
3. After you incorporate the butter, milk, and sour cream, put the entire batch back into the original stock pot and place on medium heat, stirring constantly. This will make them super fluffy. I learned this tip from the Moosewood Cookbook years ago, and it works!
So, there you have it, my tips for perfect, yummy, mashed potatoes.