Mashed potatoes. Made easier. And even more delicious. Need we say more?
Okay, we’ll say a little more…
Last winter, Bruce Breckbill (our VP of Merchandising and General Office Skeptic) took home our new potato ricer to try in his kitchen. In the process of this “field testing,” he came up with what we think will be the hottest – and most delicious – new side dish on New Year’s tables everywhere.
Bruce’s Full Report and Recipe
” It worked like a charm. I riced potatoes, sweet potatoes and carrots with the potato ricer. Some of the potatoes and carrots I peeled and others I didn’t. I boiled them until they were very soft. The peeled ones worked great. The unpeeled ones worked just as well and the peelings were left in the hopper. All I had to do was remove the peelings before I loaded it again. I cut the unpeeled potatoes in quarters or 6 pieces, small ones in half and everything went through very slick.
Here’s what I did. I randomly loaded the hopper with cooked potatoes, carrots and sweet potatoes. So, the bowl of mashed potatoes had orange and yellow randomly mixed in. It looked beautiful and the girls thought they were delicious. They both took second helpings.
Back in the day before electric mixers and before “smashed” (i.e. lumpy) potatoes, it used to be a status symbol to have mashed potatoes with no lumps, thus the need for the ricer. I remember how embarrassed my mom was one time when her potatoes had lumps in them and we had company for dinner. This ricer would have saved her reputation!”
