Wednesday, January 18, 2012

Fancy Restaurant Style Mashed Potatoes

This is a peek at the dinner we enjoyed New Year's Eve.  Hubby made an amazing steak and I made his favorite side, mashed potatoes.  I love mashed potatoes but I super don't like peeling potatoes.  I was watching the Food Network one night and one of the restaurants on whatever show i was watching was using a ricer to make their mashed potatoes.  They said it was better because the potatoes don't get over worked and pasty.  I have made some awful, pasty potatoes in my day.  But not anymore!

Turns out you can also lazy out and not peel the potato because the peels don't go through the ricer.  Genius!! Also you don't have to add a ton of milk or cream to help it get smooth, they are smooth all on their own.  

Boil the potatoes until they are tender.  Place them in the ricer, over a bowl and grind a bunch at a time.

The potatoes come through extra tiny and fluffy.

All that is left in the top of the ricer are the peels!

Once all your potatoes are done, stick them back in the pot you used to boil them. 

Turn the heat on med/low and put a few pats of butter in.  I add a little bit of milk and stir.  If you would usually stir in sour cream, go for it!  Season them how ever you wish.  

Smooth and creamy mashed potatoes that taste like they came from a fancy restaurant.  My favorite part. you can't tell I didn't peel the potatoes :)

I linked up:


Unknown said...

OMG these look so delish.

Kris @ said...

thanks!! they really are :)

Courtney @ {not so homemade} said...

I LOVE homemade mashed potatoes! Thanks so much for sharing! Just wanted to let you know this was featured on this week's What's New Wednesdays! I hope you'll stop by and link up some more great stuff :)

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