What’s the true secret to smooth and creamy mashed potatoes? You might be surprised to learn it’s not heavy cream or butter that creates the fluffy, whipped mash you’ve been dreaming of. It’s the way the potatoes are broken down. Instead of crushing your potatoes into a gluey, over-mashed mess, running cooked potatoes through a ricer’s holes creates rice-sized pieces of potatoes, integrating an airiness that lends them a light fluffiness.
Why does David love his potato ricer?
“You can make serviceable mashed potatoes with your hand mixer. But between us, they’ll never be as silken and velvety as those that come out of a potato ricer. Fact. I love mine and it’s indestructible. I’ve been using it for almost 30 years. And don’t think this tool is a slacker. It can puree cauliflower, broccoli, turnips, and carrots; make homemade baby food; and squeeze cooked greens or grated potatoes to remove excess water.”–Beth Price, Director of e-Commerce