Thanksgiving Worthy Riced - not Mashed - Potatoes

After watching countless cooking shows and seeing this gadget - ricer - I decided to give it try.  I bought a small ricer and a large one. The potatoes came out creamy, no lumps, and delicious.  This will now be my preferred method of preparation for potatoes in the future. Well worth the gadget investment! I posted the gadgets I purchased through Amazon.

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.
http://allrecipes.com/recipe/the-best-mashed-potatoes/

Perfect Mashed Potato Recipe

Recipe Type: Potatoes
Menu: Thanksgiving Turkey Dinner Menu
Yields: 4 servings
Prep time: 20 min
Cook time: 20 min

Ingredients:

1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed, peeled, and cut into uniform 2-inch chunks*
1 teaspoon salt, divided
2 tablespoons warm butter
1/2 to 2/3 cup hot milk, half &  half, or cream**

* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.

** Buttermilk may be substituted.

Preparation:

In large saucepan, Add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil.  Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.

While potatoes are cooking, either in another saucepan or microwave, heat butter.  Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream to when making mashed potatoes.
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.

In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky.  Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk.  Add additional milk, a little at a time, if necessary, for desired consistency.

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.

Season to taste with additional salt, if desired.

"I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher." 

Serve immediately.

Makes 4 servings.

                                       

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.