1Peel potatoes, cut into eighths, and place immediately into a large pot. Add water to cover the potatoes by at least 2 inches and salt well (the water should taste like seawater).
2Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
3Drain potatoes in a large colander and let them dry undisturbed for about 5 minutes. Meanwhile, heat broth and butter over medium heat in the pot used to cook the potatoes until mixture is hot and butter is melted. Remove from heat and season with freshly ground black pepper and, if necessary, salt.
4Pass cooked potatoes through a potato ricer into the broth mixture. Fold together, being careful not to overwork the potatoes, until evenly combined and smooth. Taste potatoes, and, if necessary, adjust seasoning.
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Easy enough for a weeknight meal, impressively decadent enough for a holiday dinner—the Instant Pot has done it again. Beyond their creamy texture and richly savory flavor, we love these Instant Pot Mashed Potatoes for the time they save.