A potato ricer may not be the first kitchen gadget that comes to mind when you’re thinking about perfect mashed potatoes. But it should be! You wouldn’t think that mashed potatoes would be hard to make. Really, you just boil some potatoes and mash them until they’re smooth, right? But lumpy, gummy, waxy mashed potatoes are a real problem. A potato ricer can give you the consistency you crave!
The biggest culprit when making mashed potatoes is over-processing them. Using a hand mixer can lead to gummy mashed potatoes. Or if you use a masher, it can lead to little bits that don’t end up incorporating into the mash. 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! Think of it as a mashed potato ricer, and never make ‘em again without one!
First, peel your potatoes and rinse them in a colander. Make sure your potatoes are uniform in size by cutting them if needed.
Add the potatoes 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 kitchen gadget makes it incredibly easy to use.
Once through the potato ricer, add your warmed milk and butter mixture and salt and pepper to taste. Mix everything together and voila!\
These are hands down the creamiest, most perfect mashed potatoes you will ever make.
The Recipe: Perfect 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 for your next gathering.
Bag of Russet Potatoes
Unsalted butter (1 stick)
cut into 1 Tbs slices
- Salt & Pepper to taste
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.