Since moving to Arlington, VA, I have struggled to make fluffy mashed potatoes. I have tried yukon gold & russets. Old & fresh. I just bought an electric pressure cooker which all internet sources said should be one of the best ways to achieve fluffiness. I pressure steamed whole medium sized potatoes for 20min total, though all charts said 15 should have sufficed. I have also previously boiled some for over an hour and still arrived at what seems like barely cooked potatoes that mash up gummy & lumpy. They are fork tender but not fluffy.
I am beginning to suspect that my municipal water supply could be a problem. I have read that the chemicals added to purify water can make it acidic. And it sure smells strongly of chlorine sometimes. I am ondering if anyone else has had this problem and if anyone has tried putting baking soda in the water to negate the possible acidity.
I just made a large (for me) batch of lumpy mashed potatoes that I will freeze & use for potato soup, potato cakes, & possibly pierogies & kopytka, so don't know when I'll get around to trying this method but would love to hear others experiences.