Whipped Potatoes

High-starch russet potatoes made for superior Whipped Potatoes compared with Yukon Gold or red potatoes because their high starch content causes the cells to separate and puff when cooked. Boiling the potatoes added extra water, resulting in a flatter finished dish. We found that the best technique was to rinse excess starch from the raw potatoes, steam them, and finish the steamed potatoes on the stovetop. This process made them fluffier and better able to absorb butter and milk.