Riced Potatoes
From pointsevenout 14 years ago
- 45 minutes to make
- Serves 12
Riced potatoes are such a breeze to make as opposed to mashed potatoes. They are light and fluffy just because of the process. Fold in the additives just enough to incorporate them.
Ingredients
- 4 lb small to med red potatoes shopping list
- water shopping list
- 1 cup warm milk shopping list
- ½ cup butter, unsalted, melted shopping list
- ½ cup shredded smoked mozzarella cheese shopping list
- ½ cup shredded white sharp cheddar cheese shopping list
- 1 cup sour cream shopping list
- salt and pepper shopping list
How to make it
- Buy a potato ricer. It’s a great investment and time saver. It mashes the potatoes and removes the skins in one stroke.
- Cut potatoes in half. Add to stock pot with enough water to cover. Bring to a boil; reduce heat to simmer, cover, simmer for 45 minutes or until fork tender.
- Drain potatoes and save some of the potato water. Process potatoes through the potato ricer into a large bowl.
- Fold in the rest of the ingredients until just incorporated. Rest 5 minutes. Add salt and pepper to taste. Fold in a little more. If the potatoes are a little too stiff add a little potato water until proper consistency. Please try not to stir the potatoes. A folding-in technique is better for light fluffy potatoes.
People Who Like This Dish 4
- Good4U Perth, Canada
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The Rating
Reviewed by 3 people-
I love the sour cream and cheeses addition here...Mmmmm! And, like you said, potato ricer will make these light and fluffy!
juels
in Clayton loved it
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I will look for a ricer so I can make this one. Sounds great!
bluewaterandsand
in GAFFNEY loved it
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