Side dish - Best Riced Potatoes Recipe

Author: Ellen Sprague  

The Best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like creme fraiche. Learn how to make creamy garlic mashed potatoes using a ricer to create the ultimate fluffy texture.

Creamy Mashed Potatoes

Creamy Mashed Potatoes
These Creamy Mashed Potatoes are made with a ricer. They are so smooth and light you will love them.
Provided by: Treasure Provost
Total time: 5 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 5
  • 7 Med. Potatoes
  • 1/4 Cup Butter
  • 1/2 Cup Cream
  • 1/2-1 Cup Whole Milk
  • 1/2 tsp. Salt
How to cook:
  1. Peel, wash, and dice potatoes into 2-inch chunks.
  2. Put the potatoes in a pot with salted water and bring to a boil.
  3. Simmer approximately 15 minutes, checking for doneness frequently. Potatoes are done when fork is inserted easily.
  4. Drain potatoes.
  5. Push cooked potatoes through a ricer.
  6. Add butter, cream, milk, and salt to taste. Only add 1/2 cup milk to start, then if needed add more.
Notes: The Best Mashed Potatoes, Bring the water to a boil and cook until the potatoes are fork tender – about 7-10 minutes. Drain the potatoes from the water. Using the potato ricer, mash …

Best Riced Potatoes Recipe

Best Riced Potatoes Recipe
Learn how to make creamy garlic mashed potatoes using a ricer to create the ultimate fluffy texture. The creamiest mashed potatoes ever!
Provided by: Isabel Laessig
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
  • 4 pounds Yukon Gold potatoes (peeled and cut into 1 inch pieces)
  • 1 Tablespoon Kosher salt (plus more to taste)
  • 1½ cups Whole milk
  • 2 cloves garlic (smashed)
  • 5 sprigs Fresh thyme
  • 2 Dried bay leaves
  • 3/4 cup Unsalted butter (1 1/2 sticks, plus more for serving)
  • Calories: 357 kcal
  • Carbohydrate: 42 g
  • Protein: 6 g
  • Fat: 19 g
  • Saturated Fat: 12 g
  • Trans Fat: 1 g
  • Cholesterol: 50 mg
  • Sodium: 908 mg
  • Fiber: 5 g
  • Sugar: 4 g
  • Unsaturated Fat: 6 g
  • Serving Size: 1 serving
How to cook:
  1. boil
  2. Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not saturated or crumbly, 20–25 minutes.
  3. stir
  4. Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1-2 minutes or until moisture is gone.
  5. melt
  6. In the meantime, heat milk, thyme sprigs, bay leaves, garlic, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.
  7. mash
  8. Pass hot potatoes through a ricer into a large bowl. Do this while they are hot; if allowed to cool, the potatoes will become gummy. If not using a ricer, transfer to an electric mixer with paddle attachment and blend until desired consistency is reached.
  9. mix
  10. Remove herbs from warm milk mixture and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon or paddle attachment until combined and smooth.
  11. serve
  12. Season with salt and pepper. Serve with pats of butter on top and chives if desired. Enjoy!
Notes: Fluffy Riced Potatoes, Directions: Place potatoes cut side down in a deep pot with cold water about a half inch about the potatoes on high heat. Bring to a boil (takes ~15 …

Creamy Mashed Potatoes

Creamy Mashed Potatoes
This simple recipe makes creamy mashed potatoes every time.
Provided by: NeighborFood
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 6
  • 3 lbs. Yukon gold mashed potatoes
  • 3 teaspoons Kosher salt, plus more to taste
  • 1 cup whole milk
  • 1 stick unsalted butter, at room temperature
  • Salt, to taste
  • Fresh parsley and more butter, for serving
  • Calories: 321 calories
  • Carbohydrate: 42 grams carbohydrates
  • Cholesterol: 38 milligrams cholesterol
  • Fat: 15 grams fat
  • Fiber: 4 grams fiber
  • Protein: 6 grams protein
  • Saturated Fat: 9 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 997 grams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 5 grams unsaturated fat
How to cook:
  1. Rinse and peel the potatoes. I leave small potatoes whole, but chop any larger potatoes to be the same size as your smallest ones.
  2. Place the potatoes in the bottom of a large pot. Fill with cold water, add 3 teaspoons salt, and then place the pot on the stove over high heat. Cover and bring to a boil. Boil for 18-22 minutes, or until a fork easily pierces the potato.
  3. Drain the potatoes then return the pot to low heat. Add the potatoes back to the pan and cook, stirring, for about 1 minute to allow the potatoes dry. Roughly mash the potatoes using a potato masher or two forks, then transfer them to the bowl of an electric mixer or keep the potatoes in the pot and use handheld beaters.
  4. Heat the milk in another sauce pan or in the microwave until hot, but not boiling.
  5. Use the whisk attachment to blend the potatoes on medium speed. Scrape the bowl, then add the butter, a few Tablespoons at a time, blending until melted. Add the hot milk and continue to beat on low speed until absorbed. Turn the speed up to medium high and blend until smooth. Season to taste with additional salt. Serve with a pat of butter on top and fresh parsley, if desired.
Notes: How to Use a Ricer for the Fluffiest Mashed Potatoes, When it comes to the best ricer for mashed potatoes, we recommend the Bellemain Stainless Steel Potato Ricer ($18.95, Amazon). The stainless steel …

The Best Creamy Mashed Potatoes

The Best Creamy Mashed Potatoes
The Best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like creme fraiche. They reheat like a dream and are truly my favorite version of mashed potatoes.
Provided by: Adrianna Adarme
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
  • 3 pounds russet potatoes
  • Kosher salt
  • 1 1/4 cups heavy cream
  • 5 tablespoons unsalted butter ((plus more for garnish - this is optional!))
  • 3-4 peeled garlic cloves
  • 3 tablespoons crème fraîche or sour cream
  • Freshly ground pepper
  • Fresh chives ((minced, as garnish))
  • Serving Size: 6 g
  • Calories: 248 kcal
  • Carbohydrate: 23 g
  • Protein: 9 g
  • Fat: 12 g
  • Saturated Fat: 14 g
  • Cholesterol: 12 mg
  • Sodium: 25 mg
  • Fiber: 4 g
  • Sugar: 2 g
How to cook:
  1. To Cook the Potatoes:
  2. Wash and peel the potatoes and cut them into 2-inch chunks. This doesn’t have to be perfect but try your best to get them to be uniform in size. This will help with even cooking!
  3. Add the potatoes to a Dutch oven or medium pot and cover them with cold water and add a few liberal pinches of kosher salt. Place the pot over medium-high and cook the potatoes for about 18 to 20 minutes, or until the potatoes are very tender. You don't want to cook them too much or else they'll be water-logged.
  4. Drain the potatoes in colander and allow them to dry off a bit, about 3 to 5 minutes.
  5. To Warm Up the Cream Mixture:
  6. In a small saucepan, add the heavy cream and butter. Warm over medium-low heat until the butter has melted. Smash the garlic cloves and add them to the heavy cream mixture. Allow to steep for about 10 minutes. I like to do this step while the potatoes are cooking.
  7. To Rice the Potatoes:
  8. In batches, add a few spoonful of potatoes to the potato ricer and press, adding the riced potatoes back to the pot. Repeat until you work your way through the boiled potatoes.
  9. Pour in the warm heavy cream/butter mixture, a few pinches of salt and the crème fraîche or sour cream; mix until fully combined. It might seem like too much liquid at first but keep mixing (don't overmix them!) until just combined. Give it a taste and adjust the salt according to your liking.
  10. If needed, you can rewarm the potatoes on low-heat. When you're ready to serve the potatoes, add them to a serving bowl and pour more melted butter on top, along with a few cracks of black pepper and fresh chives.
  11. How to Reheat:
  12. If you want to make this ahead, you can make the potatoes, store them in an airtight container in the fridge for up to 3 days.
  13. To reheat them, add a few tablespoons of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.
  14. You can also microwave them lol.
Notes: Using A Potato Ricer and Masher to Make Mashed, Using a Potato ricer. Most experts recommend using a potato ricer to make clump-free mashed potatoes. The hopper, into which you feed the potato, and the …
Write a comment: