The perfect mashed are not only perfect but also so easy. Thanks to one kitchen tool long gone are the days of peeling and chopping potatoes. Not only that but this tool also produces the fluffy, yet smooth potatoes every time. What is this magic tool? A ricer. Yes, a ricer is a tool that is like a giant garlic press that forces the potato through small holes that mimic the size of rice. My trick is when I’m buying potatoes to get small enough potatoes that will fit into the bucket of the ricer so there is no chopping needed. Since it is forced through the holes of the rice the peels stay in the basket, eliminating the time peeling because let’s face it there are other things that need to be done on Thanksgiving. The second best part of a ricer is that it’s a perfect task to put smaller kids who love helping in the kitchen, without the fear that they will over mix the potatoes into a paste-like glob.
Once the potatoes are cooked and riced is when Colby and my 10 years of marriage are best described. Growing up Colby’s family would have a little pot of cream and butter simmering with garlic and other aromatics steeping for almost as long as the potatoes would need to be cooked. I grew up with granulated garlic, cream, butter just warmed and everything finished with a heaping dollop of sour cream.
- 2 pounds of small Russet Potatoes
- 2 sticks Butter
- 1 cup Heavy Cream
- 1/2 c Sour Cream
- 1 tablespoon granulated Garlic
- Salt and Pepper to taste
- Chives to garnish
- Wash then tab each potato with a fork a few times place in a large stockpot and cover with cold water add enough salt to the water that if you taste it the water tastes like seawater.
- Once the potatoes are cooked through and fork-tender but not falling apart, remove the potatoes ditch the water and allow it to cool enough to handle the outside but still warm.
- In a small pot add the butter, cream, and garlic and let simmer while the potatoes cool.
- Over the pot that you boiled the potatoes in place a potato into a ricer and squeeze, remove the potato skin and repeat. (a great job for the kiddo).
- Place the pot full of mashed potatoes back onto the stove and slowly folding the warmed butter, cream to the potatoes. Being careful to just mix the liquid in so the potatoes don't turn to paste.
- Slowly fold in the sour cream, taste for seasoning, if the potatoes are too thick add more butter, cream, or sour cream whatever makes you happy.
- Remove from pot to a serving dish and garnish with chives. serve immidently.