Recipe For Mashed Potatoes Using A Ricer

Toss the riced potatoes together with the butter allowing the fat to cover every particle of potato.

Recipe for mashed potatoes using a ricer. Simmer approximately 15 minutes checking for doneness frequently. The pieces should each be about 1 inch cubed. Pass the hot potatoes and softened butter through a ricer alternating potatoes and butter so the butter melts over each layer of riced potato removing the potato skins in the process see video.

Potatoes are done when fork is inserted easily. Peel several white potatoes or your favorite potato for mashing and cut them into equally sized pieces. Salt and stir until butter is completely incorporated.

Peel wash and dice potatoes into 2 inch chunks. Add butter and 4 tsp. Cook them in boiling water for about 15 minutes or until they are soft enough to break up when pressed with a fork.

Toss potatoes and garlic over high heat until. Using a potato ricer press potatoes and garlic into a large bowl. Pass hot potatoes through ricer or food mill into a large bowl cold potatoes will become gummy.

Reduce heat to medium and simmer with lid slightly ajar until tender 20 to 25 minutes. Add milk and butter mixture and stir together until fully incorporated. Season with salt and pepper to taste.

Add potatoes and garlic.