A Potato Ricer is the Secret to Perfectly Fluffy Mashed Potatoes

11.08.17 - BY Nona Raybern

You would think that mashed potatoes wouldn’t be hard to make. Really, you just boil some potatoes and mash them until they’re smooth, right? But what if I told you that a potato ricer can give you the consistency you crave?

The main issue with making mashed potatoes comes from over-processing them. When you use a hand mixer, that can lead to gummy mashed potatoes. Or if you use a masher, it can lead to little bits that don’t end up incorporating. The RSVP Potato Ricer solves this by pushing the soft potatoes through small holes, leading to perfectly uniformed and fluffy mashed potatoes. Plus, it’s so easy to use!

First, peel your potatoes and rinse them in a colander. Make sure they’re all uniform in size by cutting them if need be.

Add them to a pot of salted boiling water and then simmer on medium heat for 20-25 minutes, depending on the size of the potatoes. You can also add garlic during this stage for some added flavor!

Drain the potatoes and return to the stock pot on high heat, to blast off any remaining moisture. Then, push your potatoes through the potato ricer! This handheld gadget makes it incredibly easy to use.

Add your warmed milk and butter mixture and salt and pepper to taste. Mix everything together and voila!

These are hands down the creamiest mashed potatoes you will ever make.

 

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The Recipe: Perfectly Fluffy Mashed Potatoes

There's a trick to perfectly smooth and creamy and fluffy mashed potatoes...a Potato Ricer!

Follow this recipe for buttery and garlicky mashed potatoes this Thanksgiving.

Course

Side Dish
Cuisine

American

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Servings 6 people

Ingredients

  • 5
    lb
    Bag of Russet Potatoes
  • 8
    cloves
    garlic
  • 2
    cups
    whole milk
  • 1/2
    cup
    (1 stick) unsalted butter
    Cut into 1 tbs slices
  • Salt & Pepper to taste

Instructions

  1. Peel and rinse your potatoes. Cut potatoes into roughly uniform size. Set aside

    Bring large stock pot of salted water to a boil. Add potatoes and garlic and reduce to medium heat to simmer with lid slightly askew on top. Boil for roughly 20-25 minutes until potatoes are soft and tender. Drain potatoes and garlic, then add back into pot and toss at high heat until excess moisture is gone (about 2 minutes).

    In a small saucepan, heat up milk and butter over medium heat until butter is completely melted.

    Using a potato ricer, press potatoes and garlic into a large bowl. Add milk and butter mixture and stir together until fully incorporated. Season with salt and pepper to taste.

Recipe adapted from Epicurious