Here is a good basic recipe for perfect Riced/Mashed Potatoes.
The secret is to use the right potatoes, milk or cream and if you chose to mash, do not over mash.
I'm posting this recipe because the author also recommends using a potato ricer.
Allrecipes has a great potato recipe, but it is for a larger quantity and has non-traditional ingredients.
Menu: Thanksgiving Turkey Dinner Menu
Yields: 4 servings
Prep time: 20 min
Cook time: 20 min
1 teaspoon salt, divided
2 tablespoons warm butter
1/2 to 2/3 cup hot milk, half & half, or cream**
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.
|Rookie mistake: I left the skins on.|
|Skins made it difficult to get the job done.|
Won't do that again. Peel potatoes.
|I added cooked, riced carrots to my riced potatoes.|