For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
Instead of using butter, José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you’ll get streaks of oil."
These potatoes from Thomas Keller have a wonderfully fluffy texture because they’re passed through a ricer or food mill to make them especially airy. But they’re also nicely rich, thanks to generous amounts of butter and heavy cream.