We’re ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.
This recipe from Bon Appetit’s own Andy Baraghani takes your mashed potatoes from stodgy to scrumptious. The trick is all in which equipment you use.
