If you’re a fan of smooth and fluffy mashed potatoes, you’re in for a treat. Take mashed potatoes to the next level with an ultra-creamy and luxurious texture and look. Plus, they come with surprising health benefits when prepared thoughtfully. Let’s dive into the recipe and why riced mashed potatoes might be your new favorite side dish.
If you are wondering what riced mashed potatoes are, riced refers to pressing cooked potatoes through a potato ricer, creating delicate, uniform strands that are easier to mash into a silky consistency. This technique can help you avoid over-mashing, making potatoes gluey or heavy. Click the link if you want to use the same ricer I did.
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How to make Mashed Potatoes
Ingredients:
- 3 large Russet potatoes
- 5 tablespoons unsalted butter
- ½ cup whole milk
- Salt and pepper to taste
- Optional: Freshly chopped chives for garnish
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and cut them in half, even chunks.
- Place the chunks in a pot of cold, salted water.
- Cook the Potatoes:
- Bring the water to a boil and simmer until the potatoes are fork-tender, about 30-35 mins.
- Drain and allow the potatoes to dry.
- Rice the Potatoes:
- Using a potato ricer, press the cooked potatoes into a large bowl. If you don’t have a ricer, a fine mesh sieve can be an alternative.
- Make butter and milk mixture:
- Take the butter and add it to a saucepan. Cook on low heat until melted, then add milk, salt, and pepper. Stir for 2-4 mins until hot.
- Serve:
- Transfer to a serving bowl and sprinkle with fresh herbs for a pop of color and flavor. Enjoy while hot or warm!
Health Benefits of Potatoes
Customizable for Dietary Needs:
This recipe is naturally gluten-free and can be easily adapted to vegan or low-fat diets by tweaking the added ingredients.
Rich in Nutrients:
Potatoes are an excellent source of vitamins C and B6, potassium, and fiber (especially if you keep the skins on). These nutrients support immunity, nerve function, and heart health.
Riced mashed potatoes are a great weeknight side dish; I enjoy making them for dinner for my family. My daughter loves helping and pressing down on the potatoes with the ricer. I always tell her to be careful because the potatoes are hot. It’s so easy to make; they come out smooth and fluffy. I’m sure your family will love it, too. Try this recipe if you want great-tasting fluffy mashed potatoes. If you are looking for other side dishes, try this easy green bean recipe.
This blog post is presented only for educational and entertainment purposes. I am not a physician, and this food blog is not intended as a substitute for the advice of a physician, a medical professional, or any other qualified professional.
Riced Mashed Potatoes
Equipment
- Large pot
- Chef Knife
- Spatula
- Large Bowl
- Potatoe ricer
- Vegetable peeler
- Cutting board
- Saucepan small
Ingredients
- 3 Russet potatoes
- 5 tablespoons Unsalted butter
- 1/2 cup Whole milk
- Kosher salt to taste
- Fresh cracked pepper to taste
Instructions
- Peel the potatoes and cut them in half. Place them in a pot, fully submerged in the water. Add a good amount of kosher salt to the water. Boil them until tender.
- Once the potatoes are cooked, drain them and place them in the ricer. Be careful, because the potatoes will be very hot.
- Once the potatoes are riced, set the bowl aside. In a small saucepan, melt the butter and then add the milk. Then, add salt and pepper to taste to the mixture.
- Finally, lightly fold the liquid mixture into the bowl with the riced potatoes. Once the liquid mixture is mixed in thoroughly garnish with chives,