Update: My husband and I just finished a post-Thanksgiving dinner with his son. Even though I am no longer operating it, the ricer is still working wonderfully. Besides, it just wouldn’t be Thanksgiving without mashed potatoes!
Truth be told, I’m a bit of a gadget guru. If there’s a kitchen gadget out there, chances are good that I will try it. I am always looking for that one device that is going to make things work easier for me. I had heard of a potato ricer before, but I did not have one. But now I have this very variety by RSVP with the green racing stripe emblazoned on it and I wouldn’t want to be without it! Riced potatoes make the best consistency for mashing. No lumps whatsoever! We do prefer mashed sweet potatoes, though. Making your own is super simple and far better than prepackaged varieties. I bake the potato first by wrapping it up in a piece of oven-proof foil and adding a drop or two of olive oil. When the potato bakes in the foil, it steams itself with the addition of oil. After the potato has been baked, the skin can be easily pulled off.
This summer, I discovered another fabulous use for my ricer. I have hated making potato salad just because peeling and dicing potatoes was a nightmare for me. I went to a picnic this past autumn and was served a mashed potato salad. Knowing how easy it was to make mashed potatoes with my ricer, I did some searching on the Internet. I found a perfect recipe and added my own adaptations.
- about 8 medium potatoes (I used Yukon Gold and chunked them before boiling)
- 1-1/2 cup mayonnaise
- 4 tablespoons prepared mustard
- 5 whole green onions, diced (I use a pair of food scissors and just snip green onions in ½” pieces)
- 2 tablespoons pickle relish
- 1 teaspoon kosher salt (more to taste, if preferred)
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 4 whole hard boiled eggs, chopped
- 2 tablespoons chopped fresh dill
Boil potatoes, with skins on. When riced, skins remain in ricer and mashed potato gets extruded. You will be able to mash the potatoes to your own desired consistency. Mix rest of ingredients into potatoes. Chill before serving.
Have you ever tried a ricer? If you have a comment, just scroll down to let us know.