Quick tip: mashed potato
What’s the secret of making the best mashed potato? It’s not the ingredients, its the tool that you use.
Stop using a potato masher, and start using a potato ricer instead:
Your mash will be instantly lighter, fluffier and smoother and you won’t ever find any lumps if you use a ricer for mashing potato.
Slice your potato before boiling, and when it’s boiled for about 20 minutes, put the slices through the ricer.
Then use a wooden spoon and whip the potato round and round adding ingredients of your choice.
I think it’s perfect with a dash of milk, a knob of butter and some salt and pepper.
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Tags: mash, potatoes, ricer Category: Cooking techniques
