Wednesday, January 8, 2014

Potato Ricer


potato ricer
I’ve tried different methods of making mashed potatoes: squashing with a masher and using a potato ricer. Each method gives potatoes a different texture.
I reach for a masher when I don’t mind if the potatoes are a bit lumpy .My best mashed potatoes (the ones that were perfectly smooth, light and fluffy) were the result of using a potato ricer, a kitchen tool that forces the cooked potatoes through little holes.
Ricer: This  tool forces cooked potato through small holes, resulting in rice-like pieces of potato (hence the name). It’s constructed of a hopper into which you put a cooked potato and a plunger that forces the potato through the holes. Because air is incorporated into the potato as it’s pressed, this tool gives you the lightest mashed potatoes possible. A ricer guarantees no lumps, and your potatoes will be very smooth. The only downside is that it can be a bit time-consuming.
Masher: Hand mashers get a bad rap for leaving lumps which actually are desirable by some people. Don’t expect mashers to deliver light or fluffy potatoes, though. If you keep on mashing them until they are smooth, yes, they will be gooey and that's not good eats.
The bottom line: Which tool you use depends on your definition of ideal mashed potatoes. If you’re after a bowl of textured spuds, especially good when adding extras like herbs or cheese, a masher should be your choice. If fluffy and smooth is your idea of potato nirvana, go with a ricer. Either way, be sure to buy a durable model that feels good in your hand. When you have a pile of potatoes to work through, you don’t want a flimsy tool that’s going to cause a hand cramp.

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