The potato ricer, a staple in German and East European kitchens, was introduced into this country by Williams-Sonoma in the early 1960s. It does an excellent job of mashing potatoes smoothly, in one pressing. Then butter and half-and-half are beaten in with a spoon until the desired consistency is reached.
Prep Time
10 minutes
Cook Time
25 minutes
Servings
10
Ingredients
5 lb. russet potatoes, peeled and cut into 2-inch pieces
2 tsp. salt, plus more, to taste
8 Tbs. (1 stick) unsalted butter, cut into small pieces
1 1/4 cups half-and-half, heated
Freshly ground white pepper, to taste
Directions
Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.
Rated 5 out of
5 by
Emmie from
The Best Mashed PotatoesI've been making these mashed potatoes for 15 years, and they are by far the best mashed potatoes you will ever eat. They are absolutely perfect, and my family and friends gobble them up. It's an easy recipe to follow and the results are delicious.
Date published: 2023-04-26
Rated 5 out of
5 by
diana74 from
Perfect Mashed PotatoesThis is the recipe I use over and over for mashed potatoes. This is the best and most perfect classic recipe there is.
Date published: 2013-03-01
Rated 5 out of
5 by
529beacon from
BEST potatoes ever!These were so easy and so amazingly delicious! At first I thought oh too much half and half and not enough potatoes but it all came together so amazing! Glad I chose this recipe from Google. Thank you Williams and Sonoma for sharing - another reason I love you guys!
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