How to Make Creamy Mashed Potatoes with a Ricer

Knowing How to Make Creamy Mashed Potatoes with a ricer will make you the hero of every holiday and potluck from here on out.   Most people aren’t sure how to get all those lumps out. That’s why you’re going to love this quick and easy way to make mashed potatoes with a ricer.  And, once you give it a try, you won’t make them any other way.

This post contains affiliate links. This supports my family and allows me to keep providing you with great resources.  You can trust that I only promote products I love or would use myself. Read my full disclosure for more details.

Using a potato ricer makes it so simple to get the creamiest mashed potatoes ever.  If you don’t have one of those, you’ll want to rush out and get one right away because it will revolutionize your mashed potato making forever.  They don’t cost that much and can be used for much more than potatoes.

When to Make These Mashed Potatoes?

Who doesn’t love creamy and smooth mashed potatoes?  Seriously, they are so amazing that you can eat them for breakfast, lunch or dinner.

It’s funny, I didn’t grow up eating a lot of mashed potatoes – unless it was a holiday.  Then we’d make a great big batch in the Kitchen Aid and everybody loved them.

So, the first time I saw my husband make mashed potatoes in just a dinner-sized batch, I was blown away.

It was actually a fast and easy process.  So, we’ve eaten a lot more mashed potatoes than we probably need to.  There are times that I use the instant potatoes – like if I’m in a huge hurry.  But, this recipe for the Creamiest Mashed Potatoes is something you can whip up real quick, too.

These Mashed Potatoes are perfect for Thanksgiving, Christmas, Easter, or any other Holiday. Plus, they’re great for your regular old weeknight dinners.

What Makes the Best Mashed Potatoes?

There are a lot of different ways to make mashed potatoes.  You can make them with red potatoes, yellow potatoes, and Russets.  Skins on or skins off.  There are all kinds of add-ins like garlic, parsnips, turnips, cream cheese, etc.

In a lot of ways, people can’t agree on which ones are the best.

But,

When you come across a bowl of pure, smooth, creamy mashed potatoes and put that first bite past your teeth, you will know that you’ve found a bit of heaven.  And, what makes them so good? They are smooth and creamy because the potatoes have been pushed through a ricer and generously laced with real butter, whole milk, and cream.

Why Make Mashed Potatoes with a Potato Ricer?

The first time I saw a Ricer was while watching Martha Stewart make mashed potatoes.  And, I guess … if Martha uses one, it must be the right thing to do.  Does she ever lead you wrong?

A potato ricer will allow you to create the perfect texture of mashed potatoes.  So often when you use a regular masher, the potatoes end up lumpy.  It’s also easy to end up with a gluey mess from over-stirring your potatoes.

The ricer allows you to break the potatoes apart completely so it’s really easy to stir in your butter and milk.  Seriously, it just takes a minute once the potatoes are cooked.

How to Make Creamy Mashed Potatoes with a Ricer

Start with about 7 Russet Potatoes and peel them.  Once they’re peeled and washed off, cut them in small pieces.  I cut my potatoes in half, then in 1-inch slices, or approximately 2-inch squares.

Put them in a pot (I like a heavy-bottomed pot like this) of cold, salted water and bring it to a boil.  The water should be salty like the ocean.

Simmer for approximately 15 minutes.  Check for doneness regularly.  They are done when a fork goes into the potato very easily.

Pour your potatoes through a colander.  It’s important for your potatoes to be dry, you don’t want any of the cooking water to hang around.

Now is the fun part.  It’s very similar to the way you made play-doh hair as a kid.  Remember that squeezy tool?  It’s almost the same thing.  Just push the potatoes through the ricer until they are all finished.

Now, the yummiest part ever – Add your butter, salt, cream, and milk and mix thoroughly.  Be sure to taste for the right amount of salt.  You never know how much to use until you taste them.

That’s it.  Now put an extra bit of butter on top and enjoy.

Other Posts You’ll Like:

• Make-Ahead Brussels Sprouts and Bacon
• Make-Ahead Side Dishes for Thanksgiving
• Make-Ahead Salads
• Maple Ginger Glazed Carrot Coins
• Instant Pot Baked Potatoes
• Ultimate List of Gluten-Free Side Dishes
• Instant Pot Beef Tips and Gravy