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.

Reviews & Comments 5

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  • lilliancooks 14 years ago
    Yes, potato ricers are amazing! Its the only way I make mashed potatoes! Their very inexspensive also! I got mine at William Sonoma for $18!
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    " It was excellent "
    bluewaterandsand ate it and said...
    I will look for a ricer so I can make this one. Sounds great!
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  • knoxcop 14 years ago
    I love potatoes any old way, so I'm going to have to go seek out a ricer, now!--Kn0x--
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    " It was excellent "
    juels ate it and said...
    I love the sour cream and cheeses addition here...Mmmmm! And, like you said, potato ricer will make these light and fluffy!
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  • pointsevenout 14 years ago
    This was a recipe thrown together out of hand. It taste good enough, I thought I would share it.
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