Achieving smooth, lump-free mashed potatoes couldn't be any easier; all you're missing is one step which you can easily add ...

To make sure the dough is extra light and fluffy, Gordon recommends using a potato ricer to achieve the desired texture. However if you don’t have a ricer, the chef suggested using a grater instead.

For the smoothest mashed potatoes, we recommend using a potato ricer (which functions kind of like a big garlic press) or even a food mill (a larger tool that helps force food through a perforated ...

Use a hand masher or a potato ricer for the creamiest potatoes. A hand mixer, stand mixer, or food processor can work, but it can also break down the starches in the potatoes and cause a gummy ...

use a potato ricer). This will help coat the starch particles and keep them fluffy. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot.

Starchy russet potatoes make the best boxty. Half the potatoes are grated, while half are boiled and passed through a ricer. If you happen to have leftover mashed potatoes on hand, feel free to ...

These Creamy Dill Mashed Potatoes are one of my favorite ways to prepare ordinary spuds! Buttery potatoes are combined with ...

Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and ...

It took some time to put the potatoes through the ricer There were a few more steps to this recipe than the others. First, I needed to peel, chop, and boil all of the potatoes. Then, while the ...