Everyone has a method of making mashed potatoes! They are so simple no one would think of writing a recipe.
Well, I was watching Masterchef and someone got axed for making potatoes by boiling then mashing them. (So guilty here). Everyone else baked the potatoes then put them through a ricer. Hmmm. I decided to buy a ricer.
Warning, you have to have a little strength to use this ricer.
So, this recipe is more about method than the recipe. I found the ricer gave the potatoes a completely different texture so NOW I understand why people use them.
Mashed Potatoes
I made these potatoes using a potato ricer.. By using the ricer, the texture was COMPLETELY different than any mashed potatoes I've made before. This recipe is more about technique than ingredients, after all who doesn't know how to make mashed potatoes?
Print Recipe
Ingredients
- 8 Medium Russet potatoes Generally 1 1/2 potatoes/person
- 1/4 Cup Plant milk I use unsweetened coconut milk
- 1/2 TSP Rice or Apple Cider Vinegar
- 1/2 TSP Himalayan salt
- 1/2 TSP Ground white pepper
- 1/2 TSP Onion Powder
- 2 TBSP Parsley, fresh rosemary or thyme for garnish Optional
- 2 TBSP Horseradish Optional
Instructions
- Wash potatoes and bake them at 400 degrees F for 50-60 minutes or until fork tender.
- Once the potatoes are cool, peel them and cut into smaller pieces. Smaller pieces are easier to rice than a whole potatoes. Use the ricer over a bowl to capture all of the potato.
- Put the milk and seasonings in a saucepan and warm them on medium heat. Add potato and stir gently. Reserve a few scoops of potato and this with plant milk to make a gravy. Season with garlic, salt and coarse ground pepper and serve on top of potatoes for moisture.
- Spoon into a final serving dish or covered casserole dish to keep warm in the oven.
- Garnish with herbs of choice when ready to serve.
Notes
Recipe by Snap Pea Sheep
If you don't want to use a ricer, steam the potatoes rather than boiling them in water or broth.They get much too soft when boiled. Use a good quality masher. Do not put potatoes in a blender or food processor.
Using a ricer requires a bit of muscle. I usually get my husband to do it. He found that cutting the potatoes into smaller pieces makes it easier to rice them. Make sure they are sufficiently cool so you don't burn yourself.
A potato ricer is a small investment but can be used for any type of mash. Opt to get one made of stainless steel.
Horseradish gives potatoes a kick. Grate your own then add to a blender with a little coconut (or other plant milk) and blend until smooth.
Another variation is to bake garlic and squeeze the garlic into the potatoes in place of butter. 
