Hello, my name is Christina and I am a kitchen gadget addict.  Next to shoe shopping, shopping for kitchen gadgets is my favorite form of retail therapy.  I’m the person that can wander around a Williams Sonoma or Bed, Bath and Beyond for hours and not buy a thing (Like that ever happens!).

Lately, I seem to really be loving my potato ricer.  I bought it a few months ago at Williams Sonoma and have found myself using it over and over again.  This gadget really helps make perfect mashed potatoes — creamy, lump-free, light and airy.

How do you make the perfect mashed potatoes?  Do you use a potato ricer or do you have another trick or tip?

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6 Responses to The Perfect Mashed Potatoes

  1. Danielle says:

    I have never tried a potato ricer, I use a potato masher for “smashed potatoes” and sometimes use a hand mixer when I add milk to make them smoother!

  2. meg says:

    Rob loves mashed potatoes – what a cool gadget! We use garlic (pressed), milk, Gruyere Cheese and salt for ours – delish!

  3. itsakeeper says:

    That sounds yummy! I’ve also used bottled alfredo sauce to make mine creamy and cheesy!

  4. dawn says:

    i like that idea! i usually use my stand mixer…add sauteed butter and onions, a little salt, fat free cream, and fresh mozzarella. they never need gravy!

  5. Tammy L says:

    I’ve not used a potato ricer before! :) Does it take long to make mashed potatoes that way vs. using a hand mixer to beat them? :)

    Also, would you mind adding a link back to Kitchen Tip Tuesdays? Thank you! :)

    Tammy

    • itsakeeper says:

      Hi Tammy — I’ve found that it takes about the same time to use the ricer vs hand mixer. The benefit is that you will NEVER have a lump in your potatoes if you use the ricer. They turn out extremely creamy and smooth. I’ve used the ricer to make potatoes for 20+ people and it was any more cumbersome than try to do the job with a hand mixer.

      I hope this helps!

      Thanks for reading!

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