Say goodbye to mashed and whipped potatoes. Trust me when I tell you that riced potatoes enjoy a place of privilege over the aforementioned potato recipes.
You’ll need a ricer to maker this dish. Ricers add airy fluffiness and light texture to what would otherwise be bland and lumpy potatoes. The size of cut potatoes is key to boiling and then gently simmering them without overcooking. Large chunks of consistent size ensure even cooking until a fork can pass to the center. As soon as they pass that test, immediately remove the potatoes from the pot and drain to cool.
Dairy fat adds richness to the potatoes. Use whole milk, half and half, or heavy cream depending on your mood. Two percent or skim milk makes this a joyless dish.
Add butter or a pan gravy to your potatoes like that in the picture below and enjoy.
Fluffy Riced Potatoes
- 3 large Yukon Gold potatoes, peeled and in half
- 1 Tbsp salt
- 1/3 cup whole milk, half and half or heavy cream
- 2 Tbsp unsalted butter
- 1 tsp Kosher salt
- 1/2 tsp white pepper (or black pepper)
- 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 minutes) then reduce heat to a simmer.
- Begin testing the potatoes with a fork after about 15 minutes. Continue to simmer until you almost reach the center of a potato with the fork. Remove them from the heat and drain in a colander. Allow to cool.
- In the same pot, add remaining ingredients over low heat. Whisk butter until melted and turn off the heat.
- As soon as you can safely handle the potatoes, pass the pieces through the ricer into the pot. When all potatoes are riced, gentle stir until milk and butter incorporate. Overmixing to will destroy fluffy texture. Cover the pot until ready to serve.