In this episode of Everyday Cooks Recipe Club, Stephanie shares with us how she made mashed potatoes using a potato ricer. This tool is a game changer! Easily make fluffy, lump-free mashed potatoes with little extra effort and get ready for all the compliments!

In this episode, we talk about:

• Russet versus Yukon Gold potatoes
• How to tell when your potatoes are done boiling
• How to use the ricer and why it’s better than a masher
• Butter and other mix-in that make the potatoes delicious
• Our honest thoughts on flavor, texture, and whether it’s worth making again

Resources & Links

Creamy Mashed Potatoes

Ingredients

4 lb. russet potatoes

3 cloves garlic (sp)

1 Tbsp. salt

4 Tbsp. butter, plus more for serving

1 Tbsp. sour cream

1/2 cup heavy cream, milk, or ½ & ½

Salt & pepper to taste

Finely chopped chives or green onions for garnish

Directions

Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all the potatoes. Heavily salt the water. Add 1 tablespoon salt. Add garlic cloves to water when boiling.

Place pot on your stove and turn to high. Bring to a boil and boil for 15 minutes, until potatoes are knife tender. Turn off heat and drain.

Use a potato ricer and rice cooked potatoes back into hot pot (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered.

Add butter. Mash the potatoes to desired consistency. Add sour cream and mix. Add ½ & ½ and mix. Add more if you like creamier potatoes.

Add salt and pepper to taste. Add an extra pat of butter on top before serving. Garnish with green onions.

Serve immediately or store in the refrigerator and reheat to serve.

Revisit our episode that references how to make Compound Butter. Tune in at the 10:30 mark.

https://everyday-cooks-recipe.captivate.fm/episode/holiday-food-gifts

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Disclaimer

Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

Credit

Original Music by Matthew J. Smith

Recipe Testers are Matt, Ryan, Matt and Cameron