BEST POTATO RICER RECIPES

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OLD-FASHIONED RICED POTATOES RECIPE: HOW TO MAKE IT



Old-Fashioned Riced Potatoes Recipe: How to Make It image

This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.—Gloria A. Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 6

8 medium potatoes, peeled and quartered
5 whole peppercorns
1 large bay leaf
1/4 teaspoon celery salt
1/4 teaspoon sugar
Minced fresh parsley, optional

Steps:

  • Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ULTRA-CREAMY MASHED POTATOES RECIPE | BON APPÉTIT



Ultra-Creamy Mashed Potatoes Recipe | Bon Appétit image

We're ready to declare this creamy mashed potatoes recipe the easiest way to achieve fluffy mashed potatoes ever. For all the pro tips, watch Andy Baraghani make them.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 9

4 pounds medium Yukon Gold potatoes, scrubbed
4 teaspoons kosher salt, plus more
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk

Steps:

  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
  • Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
  • Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
  • Serve mashed potatoes topped with a few grinds of pepper.
  • Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.

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