Quote:
Originally Posted by Baz
Thanks to ALL for the responses, thus far......FANTASTIC input!
I had never even heard of a potato ricer, so just ordered one from Amazon and it arrives next Tuesday.
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I'm a huge fan of potato ricers for mashed potatoes for two main reasons:
#1 It helps in not overworking them in the mashing process resulting in a more fluffy, less gummy result
#2 You can boil and leave the skins on. Press them through the ricer with the skins on, the skins stay behind and you just scrape them out of the ricer with a fork when they build up too much. I find it to be a serious time saver. I tell myself it also adds flavor and nutrients boiling with the skin on, but have my doubts as to how true that is.
At the risk of giving you an answer to a question you did not ask... if you ever want to step up the potato game, I highly suggest trying out some variation of potatoes dauphinoise.
https://www.youtube.com/watch?v=xkyxiH12RgU