Fluff Enough?
Getting potatoes light and fluffy is a little bit trickier. One
thing is clear: you want to start with mealy russets that will
fall apart with minimal prodding and release starch in an
easy-to-rinse-off manner. At first I thought that simply
rinsing away as much starch as possible before cooking
would be the key, and to test, I made three batches of
potatoes. The first I cut into large chunks, the second into 1-
inch dice, and the last I grated on the large holes of a box
grater. I rinsed all three batches under cold water until the
liquid ran clear. By collecting the drained milky liquid from
each batch of potatoes and comparing it, it was easy to see