Use it just like a garlic press – but add cooked potatoes instead of garlic
You’ll get light, fluffy potatoes every time – smooth and lump free!
- choose floury potatoes – King Edwards and Maris Piper are good
- most large baking potatoes will also work well
- cut in to even sized pieces
- cook in salted water until tender
- drain
- place back in the hot pot for a few minutes to dry
- add a few pieces of potato to the potato ricer
- squeeze the arms together to rice the potatoes
- continue, until all of your potatoes are ready
- serve immediately, whilst still hot
- or add your favourite flavourings and serve hot
- wash your potato ricer immediately – it’s easier
- don’t overfill your ricer – the arms will be difficult to squeeze together!
Some cooks advise cooking potatoes in their skin to retain flavour and nutrients, others advise baking your potaotes in the oven before ricing.
Most cooks cut large baking potatoes in to pieces before boiling.
New potatoes and salad potaotes are not recommended.
You can see a selection of Potato Ricers at Richmond Cookshop
Do you use a potato ricer?
Do you have any suggestions for quick, tasty additions to riced potatoes?
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