But oddly enough, if I’m trying to achieve a silky smooth mashed potato, I turn to a ricer instead. The trick to velvety potatoes is to avoid overworking them, which makes them gummy and heavy.

MAKING mashed potatoes always sounds simple. Boil up some peeled potatoes, drain once cooked, chuck in some salt and butter ...

For the silkiest, fluffiest mashed potatoes, the key is to minimize the mashing, as they contain a lot of starch and will become gummy if overworked. Enter the potato ricer. Think of a ricer like ...

Heavy-Duty Stainless Steel Construction: Built to last, our potato ricer is made from premium stainless steel, ensuring robust performance and long-term reliability. The durable construction ...

A fluffier mash. The varieties you should be looking ... I recommend a sieve because almost everyone has one, but a potato ricer also works well. A ricer is essentially a larger garlic press ...

adding in the butter as you mash them (alternatively, 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 ...

Garten also suggested using a food mill on the potatoes rather than mashing them. I didn't have a food mill, but I did have a ricer that I typically use when making mashed potatoes. Because this ...

The holes in a ricer are smaller than the potato masher. So the mash that comes out is much finer. A ricer can create a really smooth texture. Lastly, you have a food mill. This is a way to make a ...

They will be heavy like wet cement. SCaso Use a ricer or hand masher. These traditionally reliable methods—oldies, but goodies—are tried and true. While they require an arm workout, you’ll wind up ...

I then mashed the potatoes in the slow cooker using a perforated spatula. You can also use a potato ricer or potato masher, but I found it very easy to just use the tool I had in my kitchen.