How to Make the Smoothest Mashed Potatoes
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Published 2014-11-20
All Comments (21)
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How about putting the butter through the ricer with the potatoes? Wouldn't that make the butter melt and mix in quicker?
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We share the secret to making the fluffiest mashed potatoes ever.
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Love the Doc Holiday spoon Haha looks great.
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Nice!
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cream and butter? lady you know how to live.
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I can’t wait!!!
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That pan will feed 12 servings of mashed potatoes? NOT AT MY HOUSE! LOL
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On a cold fall/winter day, I can eat a bowl of these with some turkey gravy only, and be happy. Yes, in case you were wondering, I'm fat.
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Tried making mashed potatoes with a ricer before and every time they contained micro lumps. Now I just use a hand mixer with twin beaters and get smooth, fluffy potatoes every time.
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What name brand ricer?
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It’s even smoother with a food mill or a fine mesh sieve and a spatula.
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Where’s the link to buy this contraption?!
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What percentage cream do you use and how hot to you heat it up to? Thanks!
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😬....Why don't you leave the ricer on the pot and push the handle down instead of picking it up and squeezing the big handles together??? The grooves on both ends indicate it was designed to be left on the pot..!!!
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I wish there was a link for the ricer in the video
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@ 2:10 Lol! how much butter??
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Must remember.
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For those interested in getting the potato ricer in the video it looks like the one I bought from Amazon. very robust and strong https://www.amazon.co.uk/gp/product/B002UHJV3S/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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well sure, throw butter and cream at it and anything's good
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Aren't they cold by the time you've finished?
